Quality Control in the Food Industry, Volume 1S. M. Herschdoerfer Academic Press, 1984 - 469 pagine The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specification in the food industry. |
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Contents of Volumes 2 3 and | 4 |
Chemical Aspects | 33 |
Food Processing and Nutritional Values | 57 |
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acceptance additives allow amount analysis animal applied average batch calculated carried cause changes chart chemical Codex considerations considered consignment consumer contain cooking countries defectives determined direct discussed disease distribution effect equal error estimated examination example factors flavour frequency fruit give given groups heat human hygiene important increase indicated individual industry ingredient inspection involved judges known laboratory less limits lines manufacturer mean measurements meat methods milk natural necessary normal nutritional observations obtained operating organisms particular percentage possible practice prepared present principles probability problem procedure proportion Protect quality control range raw materials reasons referred represents risk sample selected shows significance specific standard deviation statistical storage substances Table taken taste temperature term units variables variance variation vitamin weight