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.
|Pages (from-to)||403 - 404|
|Number of pages||2|
|Journal||Journal of the Association of Official Analytical Chemists|
|Publication status||Published - 1986|
|MoE publication type||Not Eligible|