Fundamentals of Quality Control for the Food Industry

Download or read book Fundamentals of Quality Control for the Food Industry written by Amihud Kramer and published by . This book was released on 1962 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Responsibilities and organization of the quality control department; Some general principles; Color and gloss; Viscosity and consistency; Size and shape; Defects; Kinesthetics or texture; Flavor; Taste testing; Microanalytical methods; Water, waste control, and sanitation; Government and trade standards of quality; Development of grades and standards of quality; Acceptance sampling and inspection; Recording and reporting - control charts; Evolutionary operations - EVOP; Production control; Inventory control and budgeting; Transportation.