HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Nelson, A. I. Search for Related Content PubMed Articles by Nelson, A. I.

FUNDAMENTALS OF QUALITY CONTROL FOR THE FOOD INDUSTRY

Amihud Kramer and Bernard A. Twigg, The Avi Publishing Company, Westport, Connecticut. 512 pp. $14.75. 1962

University of Illinois, Urbana

ABSTRACT

This book contains 18 chapters, plus two sections in the appendix. The book may be divided into general content as follows: Chapters 1 and 2 cover general responsibilities, organization, and general principles of quality control. Chapters 3 through 11 include evaluation methods and techniques used in determining quality characteristics of foods. Factors covered in these chapters include color, viscosity, and consistency, size and shape, defects, texture, flavor, taste testing, microanalytical methods, water, waste, waste control, and sanitation. Chapters 12 through 14 cover government and trade standards, development of standards of quality, methods of sampling and inspection. Chapters 15 through 17 include development of control charts for recording and reporting quality control data, production control, inventory control, and budgeting. Chapter 18 is concerned with problems of transportation or movement of supplies, raw materials, finished products, and personnel. The two sections in the appendix cover outlines of statistical methods as well as a glossary of symbols and terms.