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 language | English |
|---|---|
| Pages (from-to) | 403-404 |
| Journal | Journal of the Association of Official Analytical Chemists |
| Volume | 69 |
| Issue number | 3 |
| Publication status | Published - 1986 |
| MoE publication type | A1 Journal article-refereed |