Original title: Využití techniky DGT pro stanovení rtuti v tekutých ochucovadlech potravin
Translated title: Use of DGT technique for mercury determination in food liquid flavorings
Authors: Habartová, Aneta ; Reichstädter, Marek (referee) ; Diviš, Pavel (advisor)
Document type: Bachelor's theses
Year: 2018
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: CV-AAS; DGT; fish sauce; mercury; Purolite S924; CV-AAS; DGT; Purolite S924; rtuť; rybí omáčka

Institution: Brno University of Technology (web)
Document availability information: Fulltext is available in the Brno University of Technology Digital Library.
Original record: http://hdl.handle.net/11012/83242

Permalink: http://www.nusl.cz/ntk/nusl-382159


The record appears in these collections:
Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Bachelor's theses
 Record created 2018-07-09, last modified 2022-09-04


No fulltext
  • Export as DC, NUŠL, RIS
  • Share