| Description |
xv, 343 pages : illustrations ; 24 cm |
| Contents |
1. Introduction -- 2. Food Quality System -- 3. Control Charts -- 4. Fundamentals -- 5. Sampling -- 6. Test Methods -- 7. Product Specifications -- 8. Product Capability -- 9. Process Control -- 10. Sensory Testing -- 11. Net Content Control -- 12. Design of Experiments -- 13. Vendor Quality Assurance -- 14. Implementing a Quality Control Program -- 15. The Computer and Process Control -- 16. Six-Sigma |
| Summary |
"Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in "total quality control" efforts."--BOOK JACKET |
| Notes |
Previous ed.: London : Chapman & Hall, 1996 |
| Bibliography |
Includes bibliographical references (pages 335-337) and index |
| Subject |
Food industry and trade -- Quality control.
|
| LC no. |
2003047710 |
| ISBN |
0306477289 |
|
9780306477287 |
|
