Determination of repeatability and reproducibility of EBC-accepted methods: IV – Coloured malts

Submitted on behalf of the EBC Analysis Committee

Authors

  • M. Bernard

Keywords:

Collaborative test, analysis methods, caramel and roasted malts, precision

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. Repeatibiliy (r₉₅) and reproducibility (R₉₅) values are presented.

Published

1997-06-30

Issue

Vol. 50 No. 5/6 (1997): Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 1997 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Bernard, M. (1997). Determination of repeatability and reproducibility of EBC-accepted methods: IV – Coloured malts: Submitted on behalf of the EBC Analysis Committee. BrewingScience, 50(5/6), 114-115. https://brewingscience.de/index.php/brewingscience/article/view/739