Quality in the Food Analysis Laboratory: Rsc

By Roger Wood, Hilde Skar Norli, Harriet Wallin

Quality in the Food Analysis Laboratory describes the procedures that food analysts must follow in order to ensure that their data is both appropriate and of the required quality. Since the first edition was pubished in 1999, significant new legislation has been adopted in the food sector, most notably the Official Feed and Food Control Regulation. This second edition has been comprehensively updated to reflect changes to the law. New chapters on the roles of the EU and National Reference Laboratories, the criteria approach, modular validation, qualitative method validation, proprietary methods, method verification, and compliance issues have been introduced. Other chapters, including those on methods of analysis, the IUPAC single laboratory protocol, and the role of proficiency testing have been revised.

• Format: Hardcover
• Language: English
• ISBN: 1849734089
• ISBN13: 9781849734080
• Release Date: January 1
• Publisher: Royal Society of Chemistry
• Length: 300 Pages