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Quality control in the food industry. Volume 1 /
Quality Control in the Food Industry V1.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London ; New York :
Academic Press,
�1967.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ia 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn819405992 | ||
| 003 | OCoLC | ||
| 005 | 20231117044759.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121127s1967 enk ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d N$T |d E7B |d OCLCF |d OCLCQ |d OCLCA |d LEAUB |d VLY |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 9780323152068 |q (electronic bk.) | ||
| 020 | |a 0323152066 |q (electronic bk.) | ||
| 020 | |a 9780123956842 |q (electronic bk.) | ||
| 020 | |a 0123956846 |q (electronic bk.) | ||
| 035 | |a (OCoLC)819405992 | ||
| 050 | 4 | |a TP372.5 |b .Q35 1967eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.07 |2 23 |
| 245 | 0 | 0 | |a Quality control in the food industry. |n Volume 1 / |c edited by S.M. Herschdoerfer. |
| 260 | |a London ; |a New York : |b Academic Press, |c �1967. | ||
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 505 | 0 | |a Front Cover; Quality Control in the Food Industry; Copyright Page; Contributors to Volume 1; Preface; Table of Contents; Contents of Volumes 2 and 3; Acknowledgment; Chapter 1. The Organization of Quality Control; 1. Introduction; 2. The Principles of Quality Control; 3. The Application and Organization of Quality Control; 4. Quality Control Problems and Techniques; 5. The Future of Quality Control; Chapter 2. Health Problems in Quality Control: Chemical Aspects; 1. Some General Considerations; 2. The Balance of Benefits and Risks; 3. Assessment of the Potential Hazards | |
| 505 | 8 | |a 4. Quality Control as a Safety Measure5. Administrative Aspects; 6. Conclusion; References; Chapter 3. Health Problems in Quality Control: Microbiological Aspects; 1. Introduction; 2. Intestinal Pathogens; 3. Microbiological Limits; 4. Conclusions; References; Appendix; Chapter 4. Statistical Methods in Quality Control; 1. General Methods of Statistics; 2. Sampling; 3. Control Charts; 4. The Estimation of Ingredients; References; Appendix; Chapter 5. Tasting Panels: Sensory Assessment in Quality Control; 1. Introduction; 2. Aims; 3. Facilities; 4. Organization of Tests | |
| 505 | 8 | |a 5. Some Common Test Designs6. Special Techniques; 7. Open Appraisal; 8. Conclusion; Glossary; References; Chapter 6. Food Standards; 1. Introduction; 2. Why Standards; 3. Types of Standard; 4. Enforcement; 5. The International Codex Alimentarius Programme; 6. The Preparation of Standards; 7. Future Trends; Appendix A. International Organizations Concerned with Food Standards; Appendix B. Where to Find your Standard; Author Index; Subject Index | |
| 520 | |a Quality Control in the Food Industry V1. | ||
| 650 | 0 | |a Food industry and trade |x Quality control. | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Qualit�e |x Contr�ole. |0 (CaQQLa)201-0090543 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |x Quality control |2 fast |0 (OCoLC)fst00930920 | |
| 700 | 1 | |a Herschdoerfer, S. M. | |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123956842 |z Texto completo |