Comparison of reproducibility precision on mass fraction in some interlaboratory studies of methods of food analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00216-021-03736-3.pdf
Reference10 articles.
1. Horwitz W, Kamps LVR, Boyer KW. Quality assurance in the analysis of foods for trace constituents. J Assoc Off Anal Chem. 1980;63:1344–54.
2. Thompson M, Lowthian PJ. The Horwitz function revisited. J AOAC INTERNATIONAL. 1997;80:676–80.
3. Thompson M, Sykes M, Wood R. Comparisons between reproducibility standard deviations (SDR) derived from proficiency tests and from collaborative trials: mycotoxins in food. Accred Qual Assur. 2020;25:61–8.
4. Horwitz W. Protocol for the design, conduct and interpretation of method-performance studies: revised 1994 (Technical Report). Pure Appl Chem. 1995;67:331–43.
5. Thompson M, Mertens B, Kessler M, Fearn T. Efficacy of robust analysis of variance for the interpretation of data from collaborative trials. Analyst. 1993;118:235–40.
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