Quality Control in the Food Industry, Volumi 1-3S. M. Herschdoerfer Academic Press, 1967 |
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Pagina 132
S. M. Herschdoerfer. between the samples , the numbers of individuals picking out the odd sample correctly 12 times , 11 times , 10 times , etc. are the terms of the expansion 49 ( +3 ) 12 . These values are shown in Table 3 , together ...
S. M. Herschdoerfer. between the samples , the numbers of individuals picking out the odd sample correctly 12 times , 11 times , 10 times , etc. are the terms of the expansion 49 ( +3 ) 12 . These values are shown in Table 3 , together ...
Pagina 173
... sample in such a way that every part of the consignment has an equal chance of being represented is known as random sampling and the technique of ensuring this state of affairs is known as randomization . Selecting a truly random sample ...
... sample in such a way that every part of the consignment has an equal chance of being represented is known as random sampling and the technique of ensuring this state of affairs is known as randomization . Selecting a truly random sample ...
Pagina 251
... Sample In this type of test the judge is presented with one sample and asked a single yes - or - no question about it . An example might be : " Do you detect any off- flavour in this brew of coffee ? " Or : " Do you think that this tub ...
... Sample In this type of test the judge is presented with one sample and asked a single yes - or - no question about it . An example might be : " Do you detect any off- flavour in this brew of coffee ? " Or : " Do you think that this tub ...
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