A Comparison of Three Methods for the Determination of Sulphur Dioxide in Food and Drink
Abstract
Comparison of three methods for determining sulphur dioxide in foods and drinks, assessed for applicability, reproducibility, recovery and convenience for routine analysis.
Citation
N. Jennings, N. G. Bullock, N. T. Crosby and T. G. Alliston. A Comparison of Three Methods for the Determination of Sulphur Dioxide in Food and Drink. Journal of the Association of Public Analysts, 16(Part 2), 59-70.
