Food quality assurance
1977
Gould, Wilbur A.
Six basic fundamentals ensure a successful quality control program: 1) organization; 2) trained personnel; 3) adequate sampling; 4) standards and specifications; 5) measurement; 6) interpretation. Standards are set by government, the company, industry, or the consumer. Methods for determining quality are both subjective and objective. Subjective control is based on the opinion of the investigators. Objective methods include physical, chemical, and microsopic measurements. A variety of equipment and procedures used result in data to support reports of examination of processed food. Quality can be affected by cultivar, maturity of the food, cultural practices, harvesting and handling, processing, handling, processing, shelf life, and use. A food technologist must be able to discriminate flavor attributes and color sensitivity, be familiar with packaging evaluation techniques, and know various scientific methods for grading and or quality evaluation. methodology and evaluation techniques are included.
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Издатель Avi Pub. Co. | Westport, Conn. : Avi Pub. Co., ©1977
Эту запись предоставил National Agricultural Library
