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Título:
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Quality control in the food industry
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Autores:
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S. M. HERSCHDOERFER, Autor
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Tipo de documento:
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texto impreso
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Editorial:
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Boca Raton [ESTADOS UNIDOS] : CRC Press, 1972
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Colección:
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Food Science and Technology
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ISBN/ISSN/DL:
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677
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Dimensiones:
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V.3, 486 p. / fotos, tablas, gráficas
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Langues:
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Inglés
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Clasificación:
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664 (Tecnología de alimentos)
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Clasificación:
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ALIMENTOS
AZÚCAR
BEBIDAS
CONTROL DE CALIDAD
FRUTAS
INDUSTRIA
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Resumen:
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Quality Control in the Food Industry, focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control.
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