Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Markus Lacorn
Measurement of Gluten in Food Products: Proficiency‐Testing Rounds as a Measure of Precision and Applicability
Related publications
Vowel Formant Dispersion as a Measure of Articulation Proficiency
Journal of the Acoustical Society of America
Acoustics
Ultrasonics
Arts
Humanities
Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
Measurement Results in a Proficiency Testing Programme Need to Be Evaluated Against Independent Criteria
Accreditation and Quality Assurance
Instrumentation
Risk
Reliability
Safety
Chemical Engineering
Chemistry
Quality
International Interlaboratory Proficiency Testing Program for Measurement of Azole Antifungal Plasma Concentrations
Antimicrobial Agents and Chemotherapy
Infectious Diseases
Pharmacology
Analytical Performances of Food Microbiology Laboratories - Critical Analysis of 7 Years of Proficiency Testing Results
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
Extraction of Gluten From Food Material
MOJ Proteomics & Bioinformatics
Gluten Free Food in the Diet of Athletes
The Use of a Technical Questionnaire in Laboratory Proficiency Testing.
American Journal of Public Health
Environmental
Public Health
Occupational Health
New Plants and Plant Products as Food
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics