Chapter 6. Method Validation for Food Analysis: Concepts and Use of Statistical Techniques

  1. Sergio Caroli
  1. Joris Van Loco

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch6

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

How to Cite

Loco, J. V. (2007) Method Validation for Food Analysis: Concepts and Use of Statistical Techniques, in The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (ed S. Caroli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470141007.ch6

Editor Information

  1. Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy

Author Information

  1. Scientific Institute of Public Health, J. Wytsmanstraat 14, B-1050 Brussels, Belgium

Publication History

  1. Published Online: 17 NOV 2006
  2. Published Print: 13 JUL 2007

ISBN Information

Print ISBN: 9780471687849

Online ISBN: 9780470141007

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Keywords:

  • food analysis method validation;
  • matrix interferences and standard-solution-based calibration line;
  • detection capabilities

Summary

This chapter contains sections titled:

  • Introduction

  • Calibration

  • Matrix Interferences

  • Accuracy

  • Detection Capabilities

  • References

  • Appendix