Correction to: Motivations, benefits and challenges on ISO/IEC 17025 accreditation of higher education institution laboratories

被引：0

作者：

Inês Hexsel Grochau

Carla Schwengber ten Caten

Maria Madalena de Camargo Forte

机构：

[1] Universidade Federal do Rio Grande do Sul,

来源：

Accreditation and Quality Assurance | 2018年 / 23卷

关键词：

D O I：

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中图分类号：

学科分类号：

摘要：

Unfortunately, figure 3 was incorrectly published in the original publication and the correct version is updated here.

引用

页码：255 / 255

共 50 条

[1] Motivations, benefits and challenges on ISO/IEC 17025 accreditation of higher education institution laboratories
Inês Hexsel Grochau
Carla Schwengber ten Caten
Maria Madalena de Camargo Forte
[J]. Accreditation and Quality Assurance, 2018, 23 : 183 - 188
[2] Motivations, benefits and challenges on ISO/IEC 17025 accreditation of higher education institution laboratories
Grochau, Ines Hexsel
ten Caten, Carla Schwengber
de Camargo Forte, Maria Madalena
[J]. ACCREDITATION AND QUALITY ASSURANCE, 2018, 23 (03) : 183 - 188
[3] Motivations, benefits and challenges on ISO/IEC 17025 accreditation of higher education institution laboratories (vol 23, pg 183, 2018)
Grochau, Ins Hexsel
ten Caten, Carla Schwengber
de Camargo Forte, Maria Madalena
[J]. ACCREDITATION AND QUALITY ASSURANCE, 2018, 23 (04) : 255 - 255
[4] The benefits calibration and testing laboratories may gain from ISO/IEC 17025 accreditation
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[J]. ACCREDITATION AND QUALITY ASSURANCE, 2003, 8 (06) : 286 - 290
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[J]. Accreditation and Quality Assurance, 2004, 9 : 99 - 105
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[J]. ACCREDITATION AND QUALITY ASSURANCE, 2004, 9 (1-2) : 99 - 105
[8] Accreditation of forensic laboratories according ISO/IEC 17025 [Akkreditierung von forensischen laboratorien nach DIN EN ISO/IEC 17025]
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[J]. Rechtsmedizin, 2006, 16 (2) : 52 - 56
[9] SAVANT LABS ACHIEVES ISO/IEC 17025 ACCREDITATION ISO/IEC 17025:2005
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[J]. TRIBOLOGY & LUBRICATION TECHNOLOGY, 2016, 72 (06) : 78 - 78
[10] Is ISO/IEC 17025 accreditation a benefit or hindrance to testing laboratories? The Greek experience
Vlachos, NA
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Sotiropoulou, D
[J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2002, 15 (06) : 749 - 757

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