Guide on sampling for analysis of foods (NMKL Procedure No. 12, 2014)


The procedure describes factors to be consider when sampling, as sampling location, sample equipment, packaging, transportation, etc. Furthermore, it is given in an Annex different sampling plans (attribute sampling plans, sampling plans with variables), which is important for designers of sampling projects, but not necessarily for principals, sampling personnel and laboratory staff.
  • Produkt ID: NMKL Pro No12
  • Copyright: NMKL
  • Edition: No 12 - 2014

Spreadsheet - Excel



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