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  • The certification of the mass fraction of major components and essential elements in rye flour, wheat flour and lyophilized haricots verts (beans) reference materials : CRMs 381, 382 & 383


Knowledge of the component content of foods is necessary not only for studying the relationship between diet and health but also for diet planning, official quality control and food labelling purposes. This report describes the development of the rye flour, wheat flour and lyophilised haricots verts beans reference materials which were certified for their contents of certain specified components. Studies demonstrating the homogeneity and stability of the certified properties are presented, and the methods of analysis and the results of the certification measurements are described.

Additional information

Authors: HOLLMAN P, RIKILT, Wageningen (NL);BOENKE A, CEC Bruxelles (BE);WAGSTAFFE P J, CEC Bruxelles (BE);FINGLAS P, AFRC, Institute of Food Research, Norwich (GB)
Bibliographic Reference: EUR 14553 EN (1993) 128 pp., MF, ECU 8
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