Intercomparison of methods for the determination of vitamins in foods : Part 2 : Water-soluble vitamins
Vitamin deficiencies may occur even in the most affluent societies, with groups such as the elderly, pregnant women, infants and adolescents being at particular risk. As part of a research programme on the improvement of the quality of vitamin determination in food, an intercomparison of methods for fat- and water-soluble vitamins in foods was performed. This paper reports the results for water-soluble foods. Each of the 18 participating laboratories received identical samples of dry food reference materials (homogeneous powders, milk powder, pork muscle and haricot vert beans), and was encouraged to perform the analyses using its own methods.
Bibliographic Reference: Article: The Analyst, Vol. 118 (1993) pp. 481-488
Record Number: 199311004 / Last updated on: 1994-11-29
Original language: en
Available languages: en