Difference between revisions of "Reference materials - Acrylamide"

Revision as of 12:43, 8 January 2018

Suitable certified or standard reference materials for the analysis of acrylamide in food:

- ERM-BD272 - acrylamide in crispbread

- ERM-BD273 - toasted bread

- ERM-BD274 - acrylamide in rusk

- SRM 2387 - Peanut butter

- SRM 2384 - Baking chocolate

- CRM 108-10-001 - acrylamide in potato chip paste (KRISS)

- CRM 108-10-003 - acrylamide in potato chip (KRISS)

Link to IRMM reference materials (http://irmm.jrc.ec.europa.eu /reference_materials_catalogue /Pages/index.aspx)

Link to NIST standard reference materials (http://www.nist.gov/srm/)

Link to KRISS reference materials (http://www.kriss.re.kr/eng/main/)

Link to COMAR - International database for certified reference materials (http://www.comar.bam.de/en/)

Revision as of 09:18, 21 November 2017 (view source) Admin (talk \| contribs) ← Older edit	Revision as of 12:43, 8 January 2018 (view source) Admin (talk \| contribs) m (Protected "Reference materials - Acrylamide" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))) Newer edit →
(No difference)