Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.
|Number of pages||1|
|Publication status||Published - 18 Sep 2019|
|Event||2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health - Seville, Seville, Spain|
Duration: 17 Sep 2019 → 19 Sep 2019
|Conference||2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health|
|Period||17/09/19 → 19/09/19|