Ricerca Immagini Maps Play YouTube News Gmail Drive Altro »
Biblioteca personale | Guida | Ricerca Libri avanzata | Cronologia web | Accedi

Libri

Quality Control in the Food Industry

, Volumi 1-3
Copertina anteriore
S. M. Herschdoerfer
0 Recensioni
Academic Press, 1967

Dall'interno del libro

 

Cosa dicono le persone - Scrivi una recensione

Nessuna recensione trovata nei soliti posti.

Libri correlati

Synthetic food
Synthetic food
Magnus Pyke
Visualizzazione frammento - 1971
Successful quality control in food processing: a selection of authoritative ...
Successful quality control in food processing: a selection of authoritative ...
Katherine Golden Bitting Collection on Gastronomy (Library of Congress).
Visualizzazione frammento - 1930
Encyclopedia of food science and technology
Encyclopedia of food science and technology, Volume 2
Yiu H. Hui
Visualizzazione frammento - 1992
Tutti i libri correlati »

Indice

The Organization of Quality Control
1
VOLUME
3
The Application and Organization of Quality Control
7
Copyright

25 sezioni non visualizzate

Parole e frasi comuni

acceptance agar analysis animals applied average Bact batch calculated cheese chemical Codex Alimentarius coefficient coefficient of variation concerned confidence limits considered consignment constituent consumer contain control chart correlation countries degrees of freedom draft provisional standard effect enterotoxin estimated example factors flavour food additives food poisoning food standards foodstuffs frequency given groups Hlth HlthLab hygiene important individual industry ingredient inspection involved judges labelling laboratory large numbers limit lines manufacture mean value measurements meat ment methods milk normal distribution number of observations obtained operating characteristic organisms outbreaks panel percentage pesticide Poisson distribution possible practice probability problem procedure proportion of defectives quality control random range raw materials reference residues risk salmonellae sample scheme score sensory significance specific standard deviation standard error staphylococci statistical streptococci substances Table taste tion total number toxic variables variance variation weight welchii

Riferimenti a questo libro

Da altri libri

Sensory evaluation in quality control
Sensory evaluation in quality control
Alejandra M. Muñoz,Gail Vance Civille,B. Thomas Carr
Visualizzazione frammento - 1992
The marketing of shellfish
The marketing of shellfish
W. S. W. Nowak
Visualizzazione frammento - 1970
Tutti i risultati di Google Ricerca Libri »

Da Google Scholar

Prediction of Changes in Color of Tomatoes during Ripening at ...
RL SHEWFELT, CN THAI, JW DAVIS - 1988 - Journal of Food Science
Characterization of monofloral honeys by ash contents through a ...
ML Felsner, CB Cano, RE Bruns, HM Watanabe, LB Almeida-Muradian, JR Matos - 2004 - Journal of Food Composition and Analysis
An Artificial Neural Network Is Capable of Predicting Odour Intensity
R Linder, M Zamelczyk-Pajewska, SJ Pöppl, J Koœmider - 2005 - Polish Journal of Environmental Studies
Controldecalidadi 1782
DESCRIPCIÓN DEL CURSO
Tutti i risultati di ricerca di Google Scholar »

Informazioni bibliografiche

QR code for Quality Control in the Food Industry
TitoloQuality Control in the Food Industry, Volumi 1-3
Volume 4 di Food science and technology
Quality Control in the Food Industry, Quality Control in the Food Industry
CuratoreS. M. Herschdoerfer
EditoreAcademic Press, 1967
Provenienza dell'originalela University of Michigan
Digitalizzato20 ago 2008
ISBN0123429013, 9780123429018
  
Esporta citazioneBiBTeX EndNote RefMan