Total quality assurance for the food industries /
This book is a practical authority on food quality assurance and the methods found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing Ltd,
2001.
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| Edition: | 3rd rev. ed. |
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | This book is a practical authority on food quality assurance and the methods found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist. |
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| Physical Description: | 1 online resource (452 pages) |
| Bibliography: | BIBLIOGRAPHYCHAPTER 18. ODOR; CLASSIFICATION; ODOR TRANSITIONS; ODOR AND FLAVOR DEFECTS; BIBLIOGRAPHY; CHAPTER 19. Physical Evaluation of Color; LIGHTS AND LIGHTING; SUBJECTIVE COLOR EVALUATION; OBJECTIVE COLOR EVALUATION; CHEMICAL EVALUATION OF COLOR; BIBLIOGRAPHY; CHAPTER 20. Size, Shape, Symmetry and Style; SIZE; SHAPE AND SYMMETRY; CHANGE OF FORM OR STYLE OF PACK; BIBLIOGRAPHY; CHAPTER 21. Maturity/Character and Total Solids/Moisture (Specific Gravity) ; MATURITY/CHARACTER; SPECIFIC GRAVITY/TOTAL SOLIDS/MOISTURE; SUCCULENCE; BIBLIOGRAPHY. |
| ISBN: | 9781845696153 1845696158 |