EXPERIENCE WITH WHEAT AND WHEAT-FLOUR CRMS

Authors
BUDAI J FUKO J
Citation
J. Budai et J. Fuko, EXPERIENCE WITH WHEAT AND WHEAT-FLOUR CRMS, Fresenius' journal of analytical chemistry, 360(3-4), 1998, pp. 452-453
Citations number
4
Categorie Soggetti
Chemistry Analytical
Journal title
Fresenius' journal of analytical chemistry → ACNP
ISSN journal
09370633
Volume
360
Issue
3-4
Year of publication
1998
Pages
452 - 453
Database
ISI
SICI code
0937-0633(1998)360:3-4<452:EWWAWC>2.0.ZU;2-C
Abstract
The Chemical Section of OHM [1-2] embarked on the preparation of a whe at sample series as CRMs in 1992. The certification process has been c arried out according to the recommendations of ISO. Since then a serie s of wheat flour samples has been developed as well. The investigation s of the longterm stability and the application of wheat and flour CRM s are presented.