ShareAccreditation of sensory laboratories.
Author(s) : Ifremer, FIOM, CARLEHOG M.
Summary
In Europe today, analytical laboratories are commonly accredited. For European sensory laboratories, however, this is a relatively new approach. Being accredited is a continuous process of improvements and developments of the laboratory's quality assurance system, and hence it is connected with advantages as well as disadvantages. The general requirements for preparing and becoming accredited are set out in European standards and guidelines.
Available documents
Format PDF
Pages: p 313-318
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Accreditation of sensory laboratories.
- Record ID : 1999-0315
- Languages: English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Publication date: 1997/11/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (39)
See the conference proceedings
Indexing
- Themes: Fish and fish product
- Keywords: Certification; Measurement; Laboratory; Quality; Fish
-
Methods for freshness measurement based on elec...
- Author(s) : Ifremer, FIOM, OEHLENSCHLAGER J., NESVADBA P.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record
-
The need for methods to evaluate fish freshness.
- Author(s) : Ifremer, FIOM, OLAFSDOTTIR G., VERREZ-BAGNIS V., LUTEN J. B., DALGAARD P., CARECHE M., MARTINSDOTTIR E., HEIA K.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record
-
Postmortem changes in fish muscle proteins stru...
- Author(s) : Ifremer, FIOM, INGOLFSDOTTIR S.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record
-
Lipid oxidation indices to evaluate sardine fre...
- Author(s) : Ifremer, FIOM, BANDARRA N. M., UNDELAND I., NUNES M. L., BATISTA I., EMPIS J. M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record
-
Estimate of postmortem loss of fish freshness w...
- Author(s) : POLI B. M., GERI G., MASCINI M., PARISI G., MECATTI M., GUIDOTTI P.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
View record