Production of a certified reference material for the acrylamidecontent in toasted bread

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 504-511

  Dabrio, M ^a   Sejeroe Olsen B ^a   Musser, S ^b   Emteborg, H ^a   Ulberth, F ^a   Emons, H ^a  

^a JOINT RESEARCH CENTRE   (Italy)

^b EPCOS OHG   (Austria)

Author keywords

Acrylamide; Certified reference material; Chromatography; Food analysis; Isotope dilution mass spectrometry

Indexed keywords

ACRYLAMIDE;

ACCURACY; ARTICLE; BREAD; DERIVATIZATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS; MEASUREMENT; SHELF LIFE; VALIDATION PROCESS;

EID: 41949098909     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.034     Document Type: Article

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2. ISO Guide 34 (2000). General requirements for the competence of reference materials producers.
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