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- Author: Sandra Wilson
- Publisher: Springer
- ISBN-10: 0412599201
- ISBN-13: 9780412599200
- Format: 15.4 x 24.6 x 1.9 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Food and Drink Laboratory Accreditation: A Practical Approach (e-book) (used book) | bookbook.eu
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Description
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.
EXTRA 10 % discount with code: EXTRA
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- Author: Sandra Wilson
- Publisher: Springer
- ISBN-10: 0412599201
- ISBN-13: 9780412599200
- Format: 15.4 x 24.6 x 1.9 cm, kieti viršeliai
- Language: English English
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.
Reviews