Literature Cited
- American Society of Brewing Chemists, Methods of Analysis. Beer-18B Iron analysis by atomic absorption spectrophotometry, −19C Copper analysis by atomic absorption spectrophotometry, −20C Calcium analysis by atomic absorption spectrophotometry, −36 Sodium analysis by atomic absorption spectrophotometry, −37 Potassium analysis by atomic absorption spectrophotometry, −38A Magnesium analysis by atomic absorption spectrophotometry; Wort-15 Magnesium analysis by atomic absorption spectrophotometry, −16 Zinc analysis by atomic absorption spectrophotometry; Statistical Analysis-4 Youden unit block collaborative testing procedure, −2 Limits of detection and determination. The Society, St. Paul, MN, 2006.
- American Society of Brewing Chemists. Report of the Subcommittee on Coordination of New and Alternate Methods of Analysis. J. Am. Soc. Brew. Chem. 60:200–203, 2002.
- American Society of Brewing Chemists. Report of the Subcommittee on Elemental Analysis of Beer and Wort by Inductively Coupled Plasma–Atomic Emission Spectroscopy. J. Am. Soc. Brew. Chem. 62:190–194, 2004.
- American Society of Brewing Chemists. Report of the Subcommittee on Elemental Analysis of Beer and Wort by Inductively Coupled Plasma–Atomic Emission Spectroscopy. J. Am. Soc. Brew. Chem. 63:209–212, 2005.
- Charalambous, G., and Bruckner, K. Analysis of metallic ions in brewing material, wort, beer and wine by inductively coupled argon plasma–atomic emission spectroscopy. ICP Inf. Newslett. 3:213, 1977.