Analysis and Research on the Validation of Fat Content in Dairy Products by Alkaline Hydrolysis Method
Inter laboratory capability comparison is an effective form of external quality control in laboratories.Participating in capability verification can not only improve the technical testing level of testing institutions and the operational skills of testing technicians,but also understand the shortcomings and gaps of the laboratory itself,and take corresponding corrective and improvement measures.Every year,qualified testing institutions must participate in the corresponding capability verifiication.The ability verification is of great significance for every testing institution.This article summarizes and summarizes the key steps in preparation and experimental operation that need to be paid attention to when using the alkaline hydrolysis method to determine fat in milk powder and successfully passing the food testing ability verification.This provides a reference for the alkaline hydrolysis method to determine fat in milk powder.
NETL
NSTL
万方数据
维普
