Quality Control in the Food Industry, Volumi 1-3

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