Quality in the Food Analysis Laboratory
Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such r...
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Format: | Book |
Language: | English |
Published: |
Cambridge
THE ROYAL SOCETY OF CHEMISTRY
1998
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Series: | RSC food analysis monographs
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Online Access: | Click Here to View Status and Holdings. |
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100 | 1 | # | |a Wood, Roger |e author |
245 | 1 | 1 | |a Quality in the Food Analysis Laboratory |c Roger Wood, Joint Food Safety and Standards Group, MAFT, Norwich, UK; Anders Nilson, National Food Administration, Uppsala, Sweden; Harrief Wallin, VTT Biotechnology and Food Research, Espoo, Finland |
264 | # | 1 | |a Cambridge |b THE ROYAL SOCETY OF CHEMISTRY |c 1998 |
264 | # | 4 | |c ©1998 |
300 | # | # | |a xi, 312 pages |b illustrations |c 24 cm |
336 | # | # | |a text |2 rdacontent |
337 | # | # | |a unmediated |2 rdamedia |
338 | # | # | |a volume |2 rdacarrier |
490 | 1 | # | |a RSC food analysis monographs |
504 | # | # | |a Includes bibliographical references and index |
520 | # | # | |a Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, 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 for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen. |
650 | # | 0 | |a Food |x Quality control |x Analysis |
650 | # | 0 | |a Chemical laboratories |x Quality control |
700 | 1 | # | |a Nilson, Anders |e author |
700 | 1 | # | |a Wallin, Harriet |e author |
710 | 2 | # | |a Royal Society of Chemistry (Great Britain) |b Information Services |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=267102 |
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