The comparison between reproducibility standard deviations from collaborative trials and proficiency tests: a preliminary study from food analysis-Reference-Cited by-同舟云学术

The comparison between reproducibility standard deviations from collaborative trials and proficiency tests: a preliminary study from food analysis

Published:2016 Issue:4 Volume:8 Page:742-746
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Thompson Michael¹²³⁴

Affiliation:

1. School of Biological and Chemical Sciences

2. Birkbeck University of London

3. London WC1E 7HX

4. UK

Abstract

Reproducibility standard deviations from collaborative trials and from proficiency tests in the food analysis sector are compared and found to be closely similar over a wide range of mass fractions.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/AY/C5AY02890F

Reference10 articles.

1. International vocabulary of basic and general terms in metrology (VIM), 3rd edn, JCMG 200, 2008, http://www.bipm.org/vim

2. Precision in chemical analysis: a critical survey of uses and abuses

3. Protocol for the design, conduct and interpretation of method-performance studies: Revised 1994 (Technical Report)

4. Do we need to rethink collaborative trials?

5. The Horwitz Function Revisited

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparisons between reproducibility standard deviations (SDR) derived from proficiency tests and from collaborative trials: mycotoxins in food;Accreditation and Quality Assurance;2019-12-02

2. On the validation by inter-laboratory study of ‘procedures’ in chemical measurement;Analytical Methods;2016