Quality Control in the Food Industry
โ S. Herschdoerfer (Eds.)
๐ Library
๐
1967
๐ English
โฆ LIBER โฆ
๐
Quality Control in the Food Industry
โ Scribed by S. Herschdoerfer (Eds.)
- Year
- 1968
- Tongue
- English
- Leaves
- 442
- Category
- Library
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โฆ Table of Contents
Content:
FOOD SCIENCE AND TECHNOLOGY: A Series of Monographs, Page ii
Front Matter, Page iii
Copyright, Page iv
Contributors to Volume 2, Page v
Preface, Pages vii-viii, S.M. HERSCHDOERFER
Contents of Volumes 1 and 3, Page xv
Water, Pages 1-27, R.C. HOATHER, E. ENGLISH
Dairy Products, Pages 29-194, J.G. DAVIS
Flour and Bread, Pages 195-217, A.J. AMOS
Flour Confectionery, Pages 219-249, J.H. BUSHILL
Meat and Meat Products, Pages 251-301, E.F. WILLIAMS
Fish and Fish Products, Pages 303-353, C.L. CUTTING, R. SPENCER
Edible Fats and Oils, Pages 355-406, A.P. VAN DER VET
Author Index, Pages 407-430
Subject Index, Pages 431-440
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After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifia