EN 17266:2019
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Foodstuffs - Determination elements and their chemical species - Determination of organomercury in seafood by elemental mercury analysis
Published date
11-06-2019
Publisher
This document describes a method for the determination of organomercury in seafood/fishery products by elemental mercury analysis. The method has been successfully valideted in an interlaboratory study with a working range from 0,013 mg/kg to 5,12 mg/kg (HORRAT values
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