Publisher
Springer International Publishing
Reference17 articles.
1. ISO Guide 35:2017 Reference materials—Guidance for characterization and assessment of homogeneity and stability. ISO, Geneve
2. Panfilov VA (2009) Theoretical foundations of food technologies. In 2 books of book 2. Kolos, Moscow, 800p (In Russ.)
3. Ooghe W, Kramer GN, Schimmel H, Pauwels J (1998) Comparison of some additives used in the preparation of freeze-dried lemon juice candidate reference materials. Fresenius J Anal Chem 360(3–4):445–448. https://doi.org/10.1007/s002160050734
4. Kramer GN, Angelis LD, Pauwels J, Ooghe W, Belliardo JJ (1988) The freeze-drying of orange juice for the preparation of reference materials. Fresenius J Anal Chem 332:694–697. https://doi.org/10.1007/BF00472671
5. Ihnat M, Cloutier R, Wood D (1987) Reference materials for agricultural and food analysis: preparation and physical characterization of a bovine muscle powder candidate reference material. Fresenius’ zeitschrift für analytische chemie 326:627–633. https://doi.org/10.1007/BF00473517