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determine the level and extent of contamination. This manual provides an introduction to radioactivity and radiation with an emphasis on analytical;
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Manual de Control de Calidad de Los Alimentos is een boek van Food And Agriculture Organization Of The United Nations;
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contaminants such as residues of pesticide chemicals. This manual is a practical handbook on the analysis of foods for pesticide residue contamination;
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This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals;
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information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and;
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technical aspects are integrated through a practical and cost-effective approach. The manual includes four modules on the following subjects: the;
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, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods;
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This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's;
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Quality Control for Foods and Agricultural Products is a single, complete, and practical reference to the wide variety of techniques for;
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) in food and agriculture industries along with intelligent quality control systems in food processing based on Fuzzy Logic. A case study on;
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as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and;
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data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes;
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of flavors; Tenderization of meat; Migration of chemicals in food packaging; Antioxidants and health; Quality control The biotechnical generation;
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and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the;
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Food quality control and management has been an important issue since the time when ancient people dried meat, vegetables and fruits to be;
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as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and;
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by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food;
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by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food;
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only single-source summary of basic quality control program requirements. With an emphasis on top-down management commitment, this book;
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or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC;
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Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has;
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Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has;
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quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed;
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imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control;
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of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and;
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statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real;
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