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Quality control in the food industry. Volume 2 /
Quality Control in the Food Industry V2.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1968.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn819405993 | ||
| 003 | OCoLC | ||
| 005 | 20231117044759.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121127s1968 xx o 000 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d E7B |d OCLCF |d OCLCQ |d LEAUB |d VLY |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 9780123956859 |q (electronic bk.) | ||
| 020 | |a 0123956854 |q (electronic bk.) | ||
| 035 | |a (OCoLC)819405993 | ||
| 050 | 4 | |a TP372.5 |b .Q35 1968 | |
| 082 | 0 | 4 | |a 664/.07 |2 23 |
| 245 | 0 | 0 | |a Quality control in the food industry. |n Volume 2 / |c [edited by] S. Herschdoerfer. |
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1968. | ||
| 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 | ||
| 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 2; Preface; Table of Contents; Contents of Volumes 1 and 3; Chapter 1. Water; 1. Introduction; 2. Analytical Data for Water used for Public Supply Purposes; 3. Standards for Drinking Water; 4. The Dairy Industry; 5. The Fish Industry; 6. Vegetables and Fruit (Fresh and Canned); 7. Frozen Desserts; 8. Brewing; 9. The Soft Drink Industry; 10. Waste Waters from the Food Industries; 11. Conclusion; References; Chapter 2. Dairy Products; 1. Introductory; 2. Sampling of Dairy Products; 3. Physical Methods | |
| 505 | 8 | |a 4. Chemical and Biochemical Methods5. Microbiological Methods; 6. Raw or Untreated Milk; 7. Pasteurized Milk; 8. Sterilized Milk; 9. Aseptically Filled Milk; 10. Flavoured Milks; 11. Cream; 12. Manufactured Products: General Considerations; 13. Evaporated (Unsweetened) Milk; 14. Sterile Concentrated Milk; 15. Frozen Concentrated Milk; 16. Sweetened Condensed Milk; 17. Milk Powder or Dried Milk; 18. Butter; 19. Cheese; 20. Cultured Milks; 21. Other Dairy Products; 22. Sensory Tests; 23. Substances Added to Dairy Products; 24. Packaging; 25. Legal Aspects and Quality Standards | |
| 505 | 8 | |a 26. Cleanliness and Sterility of Equipment27. Public Health Aspects; References; Chapter 3. Flour and Bread; 1. Introduction; 2. Control of Flour Quality; 3. Control of Bread Quality; References; Chapter 4. Flour Confectionery; 1. Introduction; 2. Outline of Manufacturing Methods; 3. Stages at which Control may be introduced; 4. Physical Methods of Testing at Different Stages of Processing; References; Chapter 5. Meat and Meat Products; 1. Introduction; 2. Assessment of Carcase Quality; 3. Quality Characteristics; 4. Factors Affecting Quality; 5. Meat Inspection; 6. Refrigeration | |
| 505 | 8 | |a 7. Meat Products8. Comminuted Meat Products; 9. Cured Meat Products; 10. Canned Meat Products; 11. Meat Pies; 12. Poultry; 13. Frozen Meat Meals; 14. Packaging and Display; 15. Conclusion; References; Chapter 6. Fish and Fish Products; 1. Introduction; 2. The Various Aspects of Quality and its Measurement; 3. The Application of the Principles of Quality Control to the Fish Industry; References; Chapter 7. Edible Fats and Oils; 1. Introduction; 2. Composition of Fats; 3. Winning and Refining of Fats; 4. Classical, Chemical and Physical Methods for the Analysis of Fats | |
| 505 | 8 | |a 5. Modern Methods of Analysis6. Fat Products; References; Author Index; Subject Index | |
| 520 | |a Quality Control in the Food Industry V2. | ||
| 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 Food industry and trade |x Quality control |2 fast |0 (OCoLC)fst00930920 | |
| 700 | 1 | |a Herschdoerfer, S. M. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123956859 |z Texto completo |