Primary Reference Measurement Procedures in the Food Industry: Usage Experience and Development Prospects-Reference-Cited by-同舟云学术

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Primary Reference Measurement Procedures in the Food Industry: Usage Experience and Development Prospects

Published:2024 Issue: Volume: Page:217-232
ISSN:
Container-title:Reference Materials in Measurement and Technology
language:
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Author:

Sergeeva Anna S.^ORCID,Kasilyunas Anastasia V.^ORCID,Parfenova Elena G.^ORCID,Medvedevskikh Sergey V.^ORCID

Publisher

Springer Nature Switzerland

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-49200-6_14

Reference39 articles.

1. Minutes From the Fifth Meeting (1998) of the Consultative Committee on the Quantity of Material (CCQM) of the Bureau International des Poids et Mesures (BIPM). Sèvres, France

2. Kaarls R, Quinn TJ (1997) The Comité Consultatif pour la Quantité de Matière: a brief review of its origin and present activities. Metrologia 34(1):1–5. https://doi.org/10.1088/0026-1394/34/1/1

3. ISO/IEC Guide 99:2007 (2022) International vocabulary of metrology—basic and general concepts and associated terms (VIM). Available via ISO. https://www.iso.org/standard/45324.html. Accessed 26 Aug 2022

4. Quantifying Uncertainty in Analytical Measurement, EURACHEM/CITAC. 3rd ed. 2012. Available via CITAC. https://www.citac.cc/QUAM2012_P1.pdf. Accessed 26 Aug 2022

5. ISO 15195:2018 Laboratory medicine—requirements for the competence of calibration laboratories using reference measurement procedures. Available via ISO. https://www.iso.org/standard/69824.html. Accessed 26 Aug 2022

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