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 of Volumes 2 3 and
Chemical Aspects
Food Processing and Nutritional Values

9 other sections not shown

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