Use of proficiency tests to assess the comparative performance of analytical methods: the determination of fat in foodstuffs

Abstract

The determination of fat in foodstuffs is a common analytical task. Hitherto there has been no authoritative comparative exercise to assess the available methods by means of results from a large number of laboratories. In this paper four different empirical methods of analysis for fat are compared using the results generated from a proficiency testing scheme. The results show significant bias between some of the different methods, confirming the empirical nature of the determination.

Cite this work

No public copy is stored for this record, so only the metadata is cited.

Stored only when both papers are in the corpus — 11 citations exist upstream.

Papers that cite the same references — the relational fallback while embeddings are still backfilling.