title: The precision of determinations of zinc content of food.
abstract: Seven different types of foodstuff (containing 3-100 ppm Zn) were each analysed for zinc by colorimetry, polarography and atomic-absorption spectroscopy. All the techniques yielded similar values for the zinc content of a given sample, but atomic-absorption spectroscopy had a smaller average coefficient of variation.
authors.affiliation: Australasian Food Research Laboratories, Cooranbong, N.S.W.2265, Australia.
authors.forename: M L
authors.initials: ML
authors.lastname: Higgins
authors.forename: W F
authors.initials: WF
authors.lastname: Pickering