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DETERMINATION OF REPEATABILITY AND REPRODUCIBILITY OF EBC ACCEPTED METHODS IV—COLOURED MALTS |
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| Authors: | M Benard |
| Abstract: | Methods for the determination of caramel and roasted malt moisture, extract and colour published in Analytica EBC have been collaboratively tested by the European Brewery Convention Analysis Committee, according to the ISO standard 5725. Repeatability (r95) and reproducibility (R95) values are presented. |
| Keywords: | Collaborative test analysis methods caramel and roasted malts precision |