Collaborative studies for quantitative chemical analytical methods

Cereal Foods World

Volumn 53, Issue 5, 2008, Pages 285-288

  Nelsen, Terry C ^a   Wehling, Paul ^a  

^a Approved Methods Committee ^*

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL METHOD;

CEREAL PRODUCTS;

CHEMICAL ANALYSIS;

EID: 55549106495     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-53-5-0285     Document Type: Article

References (8)

1. AOAC International. AOAC International interlaboratory study workbook blind (unpaired) replicates, version 2.0. Published online at www.aoac.org/stats/AOAC_BlindDup_v2-0.xls. The Association, Gaithersburg, MD, 2006.
2. AOAC International. Guidelines for collaborative study procedure to validate characteristics of a method of analysis. Revised - AOAC Official Methods Program J. AOAC Int. 78(5): 143A-160A, 1995.
3. AOAC International. Official Methods of Analysis of AOAC International, eighteenth edition. The Association, Gaithersburg. MD, 2005.
4. Currie, L. A. Limits for qualitative detection and quantitative determination: Application to radiochemistry. Anal. Chem. 40:586-593, 1968.
5. Delwiche, S. R., Palmquist, D. E., and Lynch, J. M. Collaborative studies for cereals analysis. Cereal Foods World. 50(1):9-17, 2005.
6. Horowitz, W. Protocol for the design and interpretation of method-performance studies: Revised 1994. Pure Appl. Chem. 67:331-343, 1995.
7. Horwitz, W., and Albert, R. The Horwitz ratio (HorRat): A useful index of method performance with respect to precision. J. AOAC Int. 89(4): 1095-1109, 2006.
8. Wernimont, G. T. Use of Statistics to Develop and Evaluate Analytical Methods. W. Spendley, ed. AOAC International. Gaithersburg, MD, 1985.