An interlaboratory comparison of sample presentation methods for the analysis of aqueous solutions using fourier transform infrared spectroscopy

Fresenius' Journal of Analytical Chemistry

Volumn 354, Issue 1, 1996, Pages 1-5

  Bartl, F ^a   Delgadillo, I ^b   Davies, A N ^c   Huvenne, J P ^d   Meurens, M ^e   Volka, K ^f   Wilson, R H ^g  

^a UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c LEIBNIZ INSTITUT FÜR ANALYTISCHE WISSENSCHAFTEN ISAS E V   (Germany)

^d UNIVERSITÉ DES SCIENCES ET TECHNOLOGIES DE LILLE   (France)

^e UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^f INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^g INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0343604227     PISSN: 09370633     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002169600000     Document Type: Review

References (6)

1. Kemsley EK, Li Zhou, Hammouri MK, Wilson RH (1992) Food Chem 44:299
2. De Lene Mirouze F, Boulou JC, Dupuy N, Meurens M, Huvenne JP, Legrand P (1993) Appl Spectrosc 47:1187
3. Wilson RH (1990) Trends Anal Chem 9:127
4. Wilson RH, Goodfellow BJ (1994) In: Wilson RH (ed) spectroscopic techniques for food analysis. VCH, New York, p 57
5. McDonald RS, Wilks PA Jr (1988) Appl Spectrosc 42:151
6. Dupuy N, Meurens M, Sombret B, Legrand P, Huvenne JP (1992) Appl Spectrosc 46:860