Food Chemistry, Function and Analysis

1 total work

Quality in the Food Analysis Laboratory

by Roger Wood, Hilde Skar Norli, and Harriett Wallin

Published 3 September 1998

Since publication in 1999 of the first edition of this book, there has been influential legislation adopted in the food sector, most notably the Official Feed and Food Control Regulation. Consideration has been given in this new edition to new requirements in existing topics and new topics have also been introduced to reflect the impact of the new legislation on the operation of a laboratory eg Community/National Reference Laboratories, international procedures for flexible scopes for laboratories and international concern over qualitative methods of analysis. Details of various Codex Guidelines and IUPAC Protocols in food analysis will also be explored. Written by acknowledged experts in the field, this book will bring the literature right up to date for those working in analysis and sampling in food laboratories.