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Quality Control for the Food Industry

Third Edition, by A. Kramer and B. E. Twigg. AVI Publishing Co., Westport, Connecticut 06880. Vol I: 1970. 556 pp. $16.50. Vol. 2: 1973. 550 pp. $19.00

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

Third Edition, by A. Kramer and B. E. Twigg. AVI Publishing Co., Westport, Connecticut 06880. Vol. 1: 1970. 556 pp. $16.50. Vol. 2: 1973. 550 pp. $19.00.

This book was originally published in 1961 under the title Fundamentals of Quality Control and reprinted in 1966 with revisions. In the current third edition, the title has been changed, and the book is offered in two volumes: Volume 1 — Fundamentals and Volume 2 — Application.

In Volume 1 much of the original material is retained, except sections which consider applications are now transferred to Volume 2. The general principles of quality control are summarized and in subsequent chapters parameters used in evaluating quality are discussed in detail. These chapters are clearly written and are complemented by good visual aids, i.e. photographs, figures, and tables. New chapters on microanalytical and microbiological methods and chromatographic methods useful in quality control analysis have been included.