Quality Control in the Food Industry, Volumi 1-3S. M. Herschdoerfer Academic Press, 1967 |
Dall'interno del libro
Risultati 1-3 di 31
Pagina 237
... sensory panels in a bakery , and from Cover , 14 on one of the earliest uses of paired comparison ( in meat - judging ) . A few years later , inevitably , was published the first report to cast doubt on the value of the progress so far ...
... sensory panels in a bakery , and from Cover , 14 on one of the earliest uses of paired comparison ( in meat - judging ) . A few years later , inevitably , was published the first report to cast doubt on the value of the progress so far ...
Pagina 276
... sensory components ) . ANOSMIA . Impairment or absence of the sense of smell . AROMA is not synonymous with odour and smell ; there are implications of pleasure ( fragrance ) as well as of a greater sensory complexity , including , for ...
... sensory components ) . ANOSMIA . Impairment or absence of the sense of smell . AROMA is not synonymous with odour and smell ; there are implications of pleasure ( fragrance ) as well as of a greater sensory complexity , including , for ...
Pagina 279
... sensory responses are a part ) . Not to be confused with psychometry , which belongs to spiritualist jargon and has something to do with divina- tion - an unfortunate overlap . Compare PSYCHOPHYSICS . PSYCHOPHYSICS is the study , often ...
... sensory responses are a part ) . Not to be confused with psychometry , which belongs to spiritualist jargon and has something to do with divina- tion - an unfortunate overlap . Compare PSYCHOPHYSICS . PSYCHOPHYSICS is the study , often ...
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