Buch, Englisch, Band 3, 262 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 1300 g
Reihe: Practical Approaches to Food Control and Food Quality Series
Buch, Englisch, Band 3, 262 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 1300 g
Reihe: Practical Approaches to Food Control and Food Quality Series
ISBN: 978-0-412-59920-0
Verlag: Springer US
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.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
