Steiger G, Horwitz W, Poortvliet L J, Söderhjelm P
J Assoc Off Anal Chem. 1985 Jan-Feb;68(1):102-4.
A second interlaboratory collaborative study of the determination of phosphorus in processed cheese products by the molybdenum blue method verifies that this method is prone to producing a laboratory-induced systematic error. It would be useless to continue to make minor modifications in the details of the method, which will improve only the within-laboratory precision, until an accuracy control of the final measurement step is incorporated into the method.
通过钼蓝法测定加工奶酪产品中磷的第二项实验室间协作研究证实，该方法容易产生实验室引起的系统误差。在该方法中纳入最终测量步骤的准确度控制之前，继续对方法细节进行微小修改是无用的，因为这些修改只会提高实验室内部的精密度。
