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001			dia_2753
003			CHAP
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007			ta
008			220117s1967 nyuado fr 001 0 eng d
010			_a173248
040			_cCHAP _amxchpua
050	1	0	_aTP372.5 _b.Q35 1972
082	0	0	_a664.07 _bQ35 1972 _220
245	1	0	_aQuality control in the food industry / _ceditor S. M. Herschdoerfer
250			_a2a edición
264			_aNew York : _bAcademic Press, _c1972
300			_a4 volúmenes ; _bilustraciones, gráficas, diagramas, tablas, fotos
490	1		_aFood science and technology. A series of monographs (Academic Press)
500			_aLa biblioteca tiene v. 1, v. 2 y v. 3
504			_aIncluye bibliografías
505	0		_gv. 1. _tThe organization od quality control -- Health problems in quality control: chemical aspects -- Health problems in quality control: Microbiological aspects -- Statistical methods in quality control -- Tasting panels: sensory assessment in quality control -- Food standards _gv. 2. _tWater -- Dairy products -- Flour and bread -- Flour confectionary -- Meat and meat products -- Fish and fish products -- Edible fats and oils _gv. 3. _tQuality control of fruits and vegetables and their products -- Canned and bottled food products (Soups, mayonnaise, sauces and vinegar) -- Alcoholic bevereges and vinegars -- Soft drinks -- Flavouring materials and their quality control -- The sugar industry -- Chocolate and sugar confectionary, jams and jellies -- Quality control of prepared food mixes -- Frozen desserts -- Quality assurance of incoming packing materials for the food industry -- Automatic control
520	2		_aQuality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.
650	1	3	_aIndustria de los alimentos _9148659
650	1	3	_aControl de calidad _9147085
650	1	3	_aFood industry _9148657
650	1	3	_aQuality control _9147087
700	1		_955002 _aHerschdoerfer, S. M. _eeditor
830			_942200 _aFood science and technology. A series of monographs (Academic Press)
901			_a664.07 Q35 1972
902			_aM
905			_a0000001967 NEWA 0000000000ING00
942			_cLIBRO _2ddc
999			_c173248 _d173248