EuroFIR guidelines for assessment of methods of analysis: GAMA

Isabel Castanheira, Marina Saraiva, Andreia Rego, Velimatti Ollilainen

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalFood Chemistry
Volume193
Pages (from-to)82-89
Number of pages8
ISSN0308-8146
DOIs
Publication statusPublished - 15 Feb 2015
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Data quality
  • Food composition
  • Analytical methods
  • EuroFIR
  • FOOD COMPOSITION DATA
  • COMPOSITION DATABASES
  • DATA QUALITY
  • EXTRACTION
  • FISH
  • 416 Food Science

Cite this

Castanheira, Isabel ; Saraiva, Marina ; Rego, Andreia ; Ollilainen, Velimatti. / EuroFIR guidelines for assessment of methods of analysis : GAMA. In: Food Chemistry. 2015 ; Vol. 193. pp. 82-89.
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title = "EuroFIR guidelines for assessment of methods of analysis: GAMA",
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author = "Isabel Castanheira and Marina Saraiva and Andreia Rego and Velimatti Ollilainen",
year = "2015",
month = "2",
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doi = "10.1016/j.foodchem.2015.03.104",
language = "English",
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pages = "82--89",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI IRELAND LTD",

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EuroFIR guidelines for assessment of methods of analysis : GAMA. / Castanheira, Isabel; Saraiva, Marina; Rego, Andreia; Ollilainen, Velimatti.

In: Food Chemistry, Vol. 193, 15.02.2015, p. 82-89.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - EuroFIR guidelines for assessment of methods of analysis

T2 - GAMA

AU - Castanheira, Isabel

AU - Saraiva, Marina

AU - Rego, Andreia

AU - Ollilainen, Velimatti

PY - 2015/2/15

Y1 - 2015/2/15

KW - Data quality

KW - Food composition

KW - Analytical methods

KW - EuroFIR

KW - FOOD COMPOSITION DATA

KW - COMPOSITION DATABASES

KW - DATA QUALITY

KW - EXTRACTION

KW - FISH

KW - 416 Food Science

U2 - 10.1016/j.foodchem.2015.03.104

DO - 10.1016/j.foodchem.2015.03.104

M3 - Article

VL - 193

SP - 82

EP - 89

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -