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

The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statist

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

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Qual

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