Quality Control in the Food Industry
โ S. Herschdoerfer (Eds.)
๐ Library
๐
1968
๐ English
โฆ LIBER โฆ
๐
Quality Control in the Food Industry
โ Scribed by S. Herschdoerfer (Eds.)
- Year
- 1967
- Tongue
- English
- Leaves
- 391
- Category
- Library
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No coin nor oath required. For personal study only.
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 I, Page v
Preface, Pages vii-viii, S.M. HERSCHDOERFER
Contents of Volumes 2 and 3, Page xiii
Acknowledgment, Page xiv
The Organization of Quality Control, Pages 1-31, J. HAWTHORN
Health Problems in Quality Control: Chemical Aspects, Pages 33-66, ALASTAIR C. FRAZER
Health Problems in Quality Control: Microbiological Aspects, Pages 67-120, BETTY HOBBS
Statistical Methods in Quality Control, Pages 121-234, E.H. STEINER
Tasting Panels: Sensory Assessment in Quality Control, Pages 235-283, N.T. GRIDGEMAN
Food Standards Their Importance, Limitations and Problems with Special Reference to International Work, Pages 285-328,328a,329-356,356a,357-365, FRANCIS TOWNSHEND
Author Index, Pages 367-375
Subject Index, Pages 377-385
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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