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 agar analysis animals applied assessment average Bact batch calculated cheese chemical Codex Alimentarius Codex Committee coefficient coefficient of variation concerned confidence limits considered consignment constituent consumer contain control chart correlation countries degrees of freedom effect enterotoxin estimated example factors flavour food additives food poisoning food standards foodstuffs frequency given groups Hlth Lab hygiene important industry ingredient inspection involved judges labelling laboratory limit lines manufacture mean value measurements meat ment methods milk normal distribution odours operating characteristic organisms p₁ pair comparison panel percentage pesticide Poisson distribution possible probability problem procedure proportion of defectives quality control random range rank rankit raw materials reference residues risk salmonellae sample scheme score sensory significance specific standard deviation standard error staphylococci statistical streptococci substances Table taste tasters tion total number toxic variables variance variation weight welchii