Overview
Part of the book series: Practical Approaches to Food Control and Food Quality Series (PAFF, volume 3)
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Keywords
- CON_D038
About this book
Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of how to obtain an accredited standard for a food and drink laboratory which performs chemical and microbiological tests. The book provides answers to the following questions and many more: What is accreditation? How do you get it? How do you keep it? How do you develop it? The authors have a huge amount of practical and relevant experience and have provided a book which should find a place in all food and drink companies with laboratories, in research establishments, universities, libraries and on the shelves of microbiologists, food chemists and laboratory workers.
Bibliographic Information
Book Title: Food and Drink Laboratory Accreditation: A Practical Approach
Authors: Sandra Wilson, G. Weir
Series Title: Practical Approaches to Food Control and Food Quality Series
Publisher: Springer New York, NY
Copyright Information: Springer-Verlag US 1995
Hardcover ISBN: 978-0-412-59920-0Published: 31 May 1995
Edition Number: 1
Number of Pages: XXIV, 262