Quality Control in the Food Industry, Volumi 1-3S. M. Herschdoerfer Academic Press, 1967 |
Sommario
The Organization of Quality Control | 1 |
VOLUME | 3 |
Chemical Aspects | 33 |
Copyright | |
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acceptance analysis animals applied average batch body calculated carried cause changes chart chemical Codex Committee common compared concerned considered consignment consumer contain countries defectives described determined discussed distribution effect equal error estimated examination example expected fact factors flavour food additives food standards freedom frequency give given groups Health important individual industry ingredient inspection interest involved judges known laboratory less limits lines manufacture materials mean measurements meat methods milk natural necessary normal observations obtained operating organisms panel particular percentage poisoning possible practice preparation present probability problem procedure proportion quality control range rank raw materials reason reference represents risk salmonellae sample scheme score shown significance specific standard deviation statistical substances Table taken taste tion units usually variance variation weight