The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specificat…
Introduction to sensory evaluation; The organization and operation of a sensory evaluation program; Measurement; Test strategy and design of experiments; Discrimination testing; Descriptive analysis; Affective testing; Special problems; Epilogue.
"Power quality problems have become an increasing concern over the last decade, but surprisingly few analytical techniques have been developed to overcome these disturbances in system-equipment interactions. Now in this comprehensive book, power engineers and students can find t…
Responsabilities and organization of the quality control departament. Some general principles. Color and gloss. Viscosity and consistency. Size and shape. Defects. Kinesthetics or texture. Flavor. Taste testing. Microanalytical and microbiological methods. Chromatographic method…
Introduction to sensory techniques; Sensory attributes and the way we perceive them; Controls for test room, product, and panel; Factors influencing sensory verdicts; Measuring responses; Overall difference tests: does a sensory difference exist between samples?; Attribute diffe…
by Gryna, Frank M., Juran, J. M., (Joseph M.), Bingham, Richard S.
Now more than ever, companies that want to stay competitive must deliver superb service to their customers. In Command Performance, leading business thinkers and executives provide valuable - and often unexpected - insights into achieving that goal. Featuring the most influentia…
Fresh concrete must be produced with the properties required for its intended applications, for example, it must be workable enough to flow into formwork, and to be compacted. This book deals with the measurement of the flow properties of fresh concrete and the factors which aff…
