ExtraInformatie=The EUROFOODS  trial was set up in 1985 to determine whether differences in laboratory procedures between countries form an important cause of discrepancies between nutrient values in the different food tables. Twenty leading laboratories in Europe received well-homogenized dry samples of 100 g egg powder, full-fat milk powder, whole rye meal, whole wheat meal, biscuits and French beans.%0D%0DEach laboratory was requested to perform analyses of dry weight by a prescribed vacuum stove method, and of protein, fat, available carbohydrates, total dietary fiber and ash by its own routine method. Analyses were made in duplicate, with two technicians each contributing one value.%0DAll results are calculated on dry matter.<img src="Interlaboratory.png">%0D%0D%0D%0D%%0D%0D%0D%0D%0D%0D%0D%0D%0D%0D%0DThe same was done for milk powder, whole rye meal, whole wheat meal, egg powder and French beans.
Here you can find <u><font color="#0d5fe7"><a href="Hollman_and_Katan_Report_on_the_Eurofoods_interlaboratory_trial_1985.pdf" target="_blank">the report</a></font></u> with the results of this interlaboratory trial. 
