Quality Control in the Food Industry, Volume 1

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S. M. Herschdoerfer
Academic Press, 1984 - Technology & Engineering - 469 pages
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The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specification in the food industry.

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Contents

Contents of Volumes 2 3 and
4
Chemical Aspects
33
Food Processing and Nutritional Values
57
Copyright

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