Food Control by Government Laboratories: Innovation, Flexibility, and No Restrictions by Reglementation

Author： Grob Konrad   Neukom Hans-Peter   Etter Rolf   Romann Ernst  

Publisher： Swiss Chemical Society

ISSN： 0009-4293

Source： CHIMIA International Journal for Chemistry, Vol.46, Iss.10, 1992-10, pp. : 420-424

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Management of quality control in analytical laboratories

By Smagunova A.   Pan’kov S.   Kozlov V.  

Journal of Analytical Chemistry, Vol. 61, Iss. 4, 2006-04 ,pp. : 312-319

MAIK Nauka/Interperiodica

Access to resources Recommend Favorite

Quality, flexibility and innovation: the best solutions for hygienic and sterile applications

By  

World Pumps, Vol. 1997, Iss. 375, 1997-12 ,pp. : 19-22

Elsevier

Access to resources Recommend Favorite

Food Control in Switzerland: An Overview

By Deflorin Otmar  

CHIMIA International Journal for Chemistry, Vol. 68, Iss. 10, 2014-10 ,pp. : 680-681

Swiss Chemical Society

Access to resources Recommend Favorite

Knowledge discovery for control purposes in food industry databases

By Guillaume S.   Charnomordic B.  

Fuzzy Sets and Systems, Vol. 122, Iss. 3, 2001-09 ,pp. : 487-497

Elsevier

Access to resources Recommend Favorite

A glucotest for the quality control of food raw materials and products

By Gorbunova M.   Bayan E.   Voitsikhovskaya E.  

Journal of Analytical Chemistry, Vol. 65, Iss. 11, 2010-11 ,pp. : 1198-1202

MAIK Nauka/Interperiodica

Access to resources Recommend Favorite