Fundamentals of quality control for the food industry

Fundamentals of quality control for the food industry

Guardado en:

Detalles Bibliográficos
Autor principal:	Kramer, Amihud
Otros Autores:	Twigg, Bernard A.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	Westport : The Avi publ, 1962
Materias:	Alimentos Inspección de alimentos Control de calidad Industrias agrícolas

Ejemplares similares

Quality control in the food industry
por: Herschdoerfer, S.M.
Publicado: (1967-1972)

Quality control in the food industry : volume 1.
por: Herschdoerfer, S. M.
Publicado: (1973.)

Quality control for the food industry
por: Kramer, Amihud
Publicado: (c1979.)

The quality control of food : comprising papers read at a symposium organised by the food group and the association of public analysts held in the royal society of medicine.
por: SOCIETY of chemical industry.
Publicado: (1960)

Food processing industry quality system guidelines : ASQ food, drug, and cosmetic division.
Publicado: (1998)

The quality of frozen foods
por: Jul, Mogens
Publicado: (1984)

Food science : a symposium on quality & preservation of foods.
por: Bate-Smith, E.C.
Publicado: (1952)

Practical food inspection
por: Martin, C.R.A.
Publicado: (1948)

Control de la Calidad del Pescado.
por: Connell, J. J.
Publicado: (c1988.)

Standard methods for the examination of dairy products
por: American public health association.
Publicado: (1941)

Ensuring food quality and safety and FAO technical assistance
por: WHITEHEAD, A.J.

The role of ATP bioluminiscence in the food industry new light on old problems
por: GRIFFITHS, Mansel W.

Manuales para el control de calidad de los alimentos4 : análisis microbiológico.
por: Refai, M. K.
Publicado: (1981)

Food industries manual : a technical and comercial compendium on the manufacture, preserving, packing and storage of all food products.
por: Adam, W. B.
Publicado: (1940)

Genetic control of production and food quality factors in dry bean
por: HOSFIELD, George L.

Principles of food freezing
por: Gortner, Willis A.
Publicado: (1948)

Estimation of protein quality of foods and feedstuffs an overview
por: BERGNER, H.

Integrating consumers and industry in food control
por: Malik, R. K.

The chemistry and technology of food and food products
por: Jacobs, Morris B.
Publicado: (1944)

The chemistry and technology of food and food products
por: Jacobs, Morris B.
Publicado: (1951)

Introduction to food study : a laboratory manual, prepared by Foods and nutrition section Home economics department.
por: WISCONSIH. University. Foods and nutrition section.
Publicado: (1959)

Preventing losses and preserving quality in food cargoes
por: PAWSEY, R.K.

The freezing preservation of foods
por: Tressler, Donald K.
Publicado: (1957)

The freezing preservation of foods
por: Tressler, Donald K.
Publicado: (1947)

The freezing preservation of foods
por: Tressler, Donald K.
Publicado: (1968)

Precooked frozen foods : a symposium sponsored by the Quartermaster food and container institute.
por: Bollman, Marion
Publicado: (1955)

Applications of chemometrics in the food and beverage industry
por: BAILEY, Paul J.

Color of foods
por: Mackinney, Gordon
Publicado: (1962)

Food microbiology
por: Frazier, William Carroll
Publicado: (1988)

Food microbiology
por: Frazier, William Carroll
Publicado: (1958)

The microbiology of foods
por: Tanner, Fred Wilbur.
Publicado: (1944)

Food dehydration
por: Arsdel, Wallace B., Van
Publicado: (1964)

The microbiology of foods
por: Tanner, Fred Wilbur.
Publicado: (1932)

Food dehydration
por: Arsdel, Wallace B., Van
Publicado: (1973)

FOOD CONTAMINANTS : sources and surveillance.
Publicado: (1991)

Modern food microbiology
por: Jay, James M.
Publicado: (1970)

Food quality protection act launches search for pest management alternatives
por: Van Steenwyk, Robert A.

Basic food microbiology
por: Banwart, George J.
Publicado: (1989)

Pure food and pure food legislation
por: Amos, Arthur James.
Publicado: (1960)

Consumer perception of sensory qualities in muscle foods
por: CHAMBERS IV, Edgar