caa a22 4500 465748880 CHVBK 20180323111828.0 cr unu---uuuuu 170327e19900101xx s 000 0 eng 10.1007/BF00322510 doi (NATIONALLICENCE)springer-10.1007/BF00322510 Development of food reference materials for nutritional analysis [Elektronische Daten] [Peter Hollman, Peter Wagstaffe] Summary: The development of five reference materials for major nutritional properties, whole milk powder, pork muscle, wheat and rye flour, and haricots verts beans is described. Homogeneity and stability of these materials proved to be adequate. A preliminary intercomparison of methods showed that results for total fat and total dietary fibre were method dependent. Evaluation of methods used for available carbohydrates revealed poor solubilisation and hydrolysis of starch in some laboratories. This intercomparison has given valuable information for the final certification of these materials. Springer-Verlag, 1990 Hollman Peter State Institute for Quality Control of Agricultural Products, Bornsesteeg 45, NL-6708 PD, Wageningen, The Netherlands aut Wagstaffe Peter Commission of the European Communities, BCR Programme, Rue de la Loi 200, B-1049, Brussels, Belgium aut Fresenius' Journal of Analytical Chemistry Springer-Verlag 338/4(1990-01-01), 430-434 0937-0633 338:4<430 1990 338 216 https://doi.org/10.1007/BF00322510 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00322510 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hollman Peter State Institute for Quality Control of Agricultural Products, Bornsesteeg 45, NL-6708 PD, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Wagstaffe Peter Commission of the European Communities, BCR Programme, Rue de la Loi 200, B-1049, Brussels, Belgium aut NATIONALLICENCE 773 0- Fresenius' Journal of Analytical Chemistry Springer-Verlag 338/4(1990-01-01), 430-434 0937-0633 338:4<430 1990 338 216 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer