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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collaborative testing
Food Analysis
food analysis
food composition
Food
food
Testing
testing
methodology
matrix
Chemical analysis
method
analysis

Cite this

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title = "Collaborative testing of methods for food analysis",
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.",
author = "Yrj{\"o} M{\"a}lkki",
year = "1986",
language = "English",
volume = "69",
pages = "403 -- 404",
journal = "Journal of AOAC International",
issn = "1060-3271",
publisher = "AOAC International",
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}

Collaborative testing of methods for food analysis. / Mälkki, Yrjö.

In: Journal of the Association of Official Analytical Chemists, Vol. 69, No. 3, 1986, p. 403 - 404.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Collaborative testing of methods for food analysis

AU - Mälkki, Yrjö

PY - 1986

Y1 - 1986

N2 - 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.

AB - 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.

M3 - Article

VL - 69

SP - 403

EP - 404

JO - Journal of AOAC International

JF - Journal of AOAC International

SN - 1060-3271

IS - 3

ER -