| dc.contributor | Europe Office | en_US |
| dc.contributor.author | Food and Agriculture Organization of the United Nations | en_US |
| dc.contributor.other | United Nations Environment Programme | en_US |
| dc.contributor.other | World Health Organization | en_US |
| dc.coverage.spatial | Global | en_US |
| dc.date.accessioned | 2018-02-01T06:50:01Z | |
| dc.date.available | 2018-02-01T06:50:01Z | |
| dc.date.issued | 1979 | |
| dc.identifier.isbn | 92-5-100727-6 | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.11822/22695 | |
| dc.description | Arsenicals have been known for centuries to be toxic to all forms of life. The trivalent form of arsenic is considerably more toxic than the pentavalent form. The use of arsenic trioxide as a poison prompted investigations into methods for its detection and determination in forensic situations. In fact, the detection of arsenic in trace amounts over a century ago can be considered as one of the earliest examples of trace analysis in food chemistry | en_US |
| dc.format | Text | en_US |
| dc.language | English | en_US |
| dc.publisher | Food and Agriculture Organization of the United Nations | en_US |
| dc.rights | Public | en_US |
| dc.subject | ARSENIC | en_US |
| dc.subject | TIN | en_US |
| dc.subject | FOOD | en_US |
| dc.subject.classification | Chemicals and Waste | en_US |
| dc.title | Arsenic and Tin in Foods: Reviews of Commonly Used Methods of Analysis (Revised September 1978) | en_US |
| dc.type | Reports and Books | en_US |
| dc.audience | Public | en_US |
| wd.identifier.newrelease | No | en_US |
| wd.identifier.sdg | SDG 3 - Good Health and Well-being | en_US |
| wd.identifier.sdgio | http://purl.unep.org/sdg/SDGIO_00000037 | |
