Quality in the food analysis laboratory /
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Author / Creator: | Wood, Roger, 1945- |
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Imprint: | Cambridge : The Royal Society of Chemistry Information Services, ©1998. |
Description: | 1 online resource (xii, 312 pages) : illustrations |
Language: | English |
Series: | RSC food analysis monographs RSC food analysis monographs. |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11171196 |
Table of Contents:
- 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