Quality Control in the Food Industry, Volume 1

Copertina anteriore
S. 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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Sommario

Contents of Volumes 2 3 and
4
Chemical Aspects
33
Food Processing and Nutritional Values
57
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