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Abstract

Almost all areas of analytical chemistry have been subject to increasing awareness of the need for improved accuracy during the past 10 years. Nowhere is this more true than for food analysis. Although the reasons for this are varied, they include the following: - considerable growth in national & Community legislation concerning additives, contaminants, food descriptions and labelling; - tax and customs duties, which are dependent on the actual content of one or more components; - industrial control of the quality of raw materials for both health and quality aspects; - widespread and growing use of laboratory accreditation schemes, which allow recognition of results without further checking; - external and internal quality control schemes. Reference materials clearly have a role to play in each of these areas. Whilst not providing a universal solution to analytical difficulties, their availability allows the analyst to confirm and demonstrate his reliability and thereby eliminate avoidable dispute.

Additional information

Authors: MARCHANDISE H, CEC BRUXELLES (BELGIUM);WAGSTAFFE P J CEC BRUXELLES (BELGIUM), CEC BRUXELLES (BELGIUM)
Bibliographic Reference: REFERENCE MATERIALS FOR FOOD ANALYSIS, ROMA (ITALY), NOV. 18, 1983 WRITE TO CEC LUXEMBOURG, DG XIII/A2, POB 1907 MENTIONING PAPER E 31324 ORA
Availability: Can be ordered online
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