{
    "identifier": "4765EE7CC5AFA396E0531A57068160031652",
    "accessLevel": "public",
    "contactPoint": {
        "hasEmail": "mailto:srms@nist.gov",
        "fn": "Steven J. Choquette"
    },
    "programCode": [
        "006:052"
    ],
    "@type": "dcat:Dataset",
    "landingPage": "https:\/\/www-s.nist.gov\/srmors\/view_detail.cfm?srm=2384",
    "description": "SRM 2384 Baking Chocolate - This Standard Reference Material (SRM) is intended primarily for use in validating methods for determining proximates, fatty acids, calories, vitamins, elements, catechins, caffeine, and theobromine in baking chocolate and similar matrices. This SRM can also be used for quality assurance when assigning values to in-house reference materials. The SRM is baking chocolate prepared from 100 % cocoa beans by a manufacturer of baking chocolate and consists of a single production lot. A unit of SRM 2384 consists of five 91 g (3.2 oz) individually wrapped bars of baking chocolate. This data is public in the Certificate of Analysis for this material.",
    "language": [
        "en"
    ],
    "title": "SRM 2384 Baking Chocolate",
    "license": "https:\/\/www.nist.gov\/open\/license",
    "bureauCode": [
        "006:55"
    ],
    "modified": "2015-08-27 00:00:00",
    "publisher": {
        "@type": "org:Organization",
        "name": "National Institute of Standards and Technology"
    },
    "accrualPeriodicity": "irregular",
    "theme": [
        "Standards:Reference materials"
    ],
    "keyword": [
        "Standard Reference Material",
        "SRM",
        "SRM 2384",
        "baking chocolate",
        "certified values",
        "reference values",
        "food",
        "nutrition",
        "Food and Nutrition"
    ]
}