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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 |
Tabla de Contenidos:
- 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
- 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
- 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