Establishing food quality standards
1978
Kotschevar, Lendel H.
Quality in food usually is judged on the basis of flavor, texture, form, and color. Applying these standards to food sometimes causes problems but never as much as trying to define flavor. This is the area where the definition of quality usually breaks down. The federal government has asked school foodservices to establish food quality standards approved by State or a model food quality standard. Problems in performing the task and possible sources of help are suggested.
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