Quality in the Food Analysis Laboratory - print on demand

Klappentext This unique book will serve as an aid to food analysis laboratories when introducing new measures and justifying those chosen. Zusammenfassung This unique book will serve as an aid to food analysis laboratories when introducing new measures and justifying those chosen. Inhaltsverzeichnis Introduction and General Considerations of Quality in the Food Analysis Laboratory; A Comparison of the Different Quality Models Available; Methods of Analysis - Their Selection, Acceptability and Validation; Use of Recovery Corrections When Reporting Chemical Results; Measurement Uncertainty/Measurement Reliability; Role of Internal Quality Control in Laboratory Quality Assurance Procedures; Role of Proficiency Testing in the Assessment of Laboratory Quality; Respecting a Limit Value; Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory; Vocabulary, Terminology and Definitions.

Dettagli sul prodotto

• Autori: A. Nilsson, Anders Nilsson, H. Wallin, Harriet Wallin, Harriett Wallin, R. Wood, Roger Wood, Roger Wallin Wood, WOOD ROGER WALLIN HARRIETT NILSS
• Editore: Royal Society Of Chemistry
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 01.09.1998
• EAN: 9780854045662
• ISBN: 978-0-85404-566-2
• Pagine: 324
• Serie: RSC Food Analysis Monographs; RSC Food Analysis Monographs
• Categorie: Guide e manuali > Salute > Alimentazione; Scienze naturali, medicina, informatica, tecnica > Chimica > Chimica teorica