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  • Interlaboratory Comparison on POPs in Food 2015

Report

Interlaboratory Comparison on POPs in Food 2015

Published

The 16th round of the interlaboratory comparison study on the determination of PCDDs/PCDFs, PCBs and brominated flame retardants in three food items was conducted in spring 2015. The objectives were to assess the in-between laboratory reproducibility, to offer a quality assurance instrument for the participating laboratories, and to assess the readiness of expert laboratories world-wide to determine low levels of these POPs in food.

Rapport 2015:6.jpg

The 16th round of the interlaboratory comparison study on the determination of PCDDs/PCDFs, PCBs and brominated flame retardants in three food items was conducted in spring 2015. The objectives were to assess the in-between laboratory reproducibility, to offer a quality assurance instrument for the participating laboratories, and to assess the readiness of expert laboratories world-wide to determine low levels of these POPs in food.


About this publication

  • Year: 2015:6
  • By: Norwegian Institute of Public Health
  • Authors Nanna Bruun Bremnes and Cathrine Thomsen.
  • ISSN: 1503-1403
  • ISSN (digital):
  • ISBN:
  • ISBN (digital): 978-82-8082-692-3