Quality Control In The Food Industry
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Language: en
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Pages: 492
Type: BOOK - Published: 1984 - Publisher:
The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statist
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Pages: 536
Pages: 536
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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 preve
Language: en
Pages: 347
Pages: 347
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control i
Language: en
Pages: 449
Pages: 449
Type: BOOK - Published: 2003-12-29 - Publisher: CRC Press
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the resp
Language: en
Pages: 457
Pages: 457
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of
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