The validation of analytical methods is based on the characterisation of a measurement procedure (selectivity, sensitivity, repeatability, reproducibility). This volume collects 31 outstanding papers on the topic, mostly published in the period 2000-2003 in the journal "Accreditation and Quality Assurance". They provide the latest understanding, and possibly the rationale why it is important to integrate the concept of validation into the standard procedures of every analytical laboratory. In addition, this anthology considers the benefits to both: the analytical laboratory and the user of the measurement results.

Fats, Food products, Polychlorinated biphenyls, Pesticides, Oils, Determination of content, Chemical analysis and testing, Chromatography, Column chromatography, Gas chromatography, Thin-layer chromatography, Liquid chromatography, Extraction methods of analysis, Fat extraction methods, Eggs, Dairy products, Milk, Butter, Cheese, Food testing, Quantitative analysis, Testing conditions, Test specimens, Test equipment, Bibliography

Fats, Food products, Polychlorinated biphenyls, Pesticides, Chemical analysis and testing, Determination of content, Contaminant determination (food), Food testing, Gas chromatography, Thin-layer chromatography, Liquid chromatography, Column chromatography, Chromatography, Separation methods (chemical analysis), Mass spectrometry, Quantitative analysis, Accuracy, Specimen preparation, Test equipment, Testing conditions, Bibliography