By: Roger Wood, Anders Nilsson and Harriet Wallin
312 pages, Tabs
This work surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality asurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering areas of direct importance to food analysis laboratories, this book can be used as an aid to those laboratories when introducing new measures and justifying those chosen.
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