SUMMARY— A method is given for determining calcium and magnesium in meat. The influence of several parameters such as pH, time, orthophosphate addition, quantity of ZrOCl 2 and meat, has been described. Information is presented on the use of zirconylozychloride to eliminate interfering substances. The amount of calcium found is generally higher than figures given in the literature. If no orthophosphates are present in the sample, they should be added.
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INKLAAR et al. (1967) studied this question.
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