Quality Control in the Food Industry, Volume 1S. 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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Contents of Volumes 2 3 and | 4 |
The application and organization of quality control | 9 |
Quality control problems and techniques | 27 |
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acceptance acid analysis animal applied average bacteria batch binomial distribution calculated chemical Codex Alimentarius coefficient coefficient of variation colour commodities confidence limits consignment constituents consumer contain control chart cooking degrees of freedom disease effect Enterobacteriaceae estimated examination example factors Fd Protect Fd Sci Fd Technol flavour food additives food standards frequency given groups heat hygiene infections ingredient inspection labelling laboratory limit lines manufacturer mean value measurements meat methods microbial Microbiol microbiological milk Mossel mycotoxins normal distribution nutrients nutritional obtained off-flavours operating characteristic organisms panel pasteurization pathogens percentage Poisson distribution possible practice probability problem procedure proportion of defectives protein quality control random range raw materials referred replicate risk Salmonella sample score sensory significance specific spoilage standard deviation standard error statistical storage substances Table taste temperature toxic variables variance variation vitamin