Collaborative testing of methods for food analysis

Yrjö Mälkki

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

The complex composition of foods makes their analysis difficult. Results of collaborative tests with food materials often show greater coefficients of variation than with other matrices. Some critical points in collaborative testing of foods are discussed.
Original languageEnglish
Pages (from-to)403 - 404
Number of pages2
JournalJournal of the Association of Official Analytical Chemists
Volume69
Issue number3
Publication statusPublished - 1986
MoE publication typeNot Eligible

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