Author: United States. Bureau of Economic Analysis
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 208

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Author: United States. Bureau of Economic Analysis
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 462

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Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 308

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Author: United States. Bureau of Economic Analysis
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 288

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: United States. Bureau of Labor Statistics
Publisher:
ISBN:
Category : Industrial statistics
Languages : en
Pages : 728

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Author: WA Gould
Publisher: Elsevier
ISBN: 1845696158
Category : Technology & Engineering
Languages : en
Pages : 465

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Book Description
This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures.The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods.This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Author: Karen J. Horowitz
Publisher:
ISBN: 9781298050281
Category :
Languages : en
Pages : 270

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: United States. Bureau of Economic Analysis
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 308

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Author: J.D. Symonds
Publisher: Springer Science & Business Media
ISBN: 9401113203
Category : Science
Languages : en
Pages : 261

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Book Description
1 Oxford and Webster's dictionaries ,2 give trans-Atlantic agreement in English with a common definition for 'Quality' as 'degree of excellence'. Compared with the many words taken up by other authors' definitions, this is remarkably brief and no doubt unsatisfactory to many people. Yet if 'degree' means a stage in an ascending or descending series, in intensity or in amount, then measurement is by definition explicitly required if terms such as 'quality level', 'good quality', 'high quality' etc. are to have any real meaning. Using measurement is inherent in the methods of all the major writers on the achievement of business improvement through quality. Results from measurements allow improvement by using tools commonly grouped under the heading Statistical Process Control (SPC). Results also form part of the judging criteria of Total Quality Management (TQM) models such as the Malcolm Baldrige National Quality Award in the USA and the more recent European Quality Award. Future revisions of the ISO 9000 series of quality management system standards will specifically require measure ment of defects. However, it is not easy for quality professionals or line managers to find examples of what they should measure and how to do it in their own particular functions in their own particular industries; case st\}dies always seem to refer to others.