Abstract
The Chemical Section of OHM [1–2] embarked on the preparation of a wheat sample series as CRMs in 1992. The certification process has been carried out according to the recommendations of ISO. Since then a series of wheat flour samples has been developed as well. The investigations of the long-term stability and the application of wheat and flour CRMs are presented.
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Received: 23 May 1997 / Revised 8 September 1997 / Accepted: 16 September 1997
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Budai, J., Fükő, J. Experience with wheat and wheat flour CRMs. Fresenius J Anal Chem 360, 452–453 (1998). https://doi.org/10.1007/s002160050736
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DOI: https://doi.org/10.1007/s002160050736