Author: Palestine. Dept. of Agriculture and Fisheries
Publisher:
ISBN:
Category :
Languages : en
Pages : 666

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Book Description

Author: Palestine. Department of agriculture and forests
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 374

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Book Description

Author: Great Britain. Ministry of Agriculture and Fisheries. Land Division
Publisher:
ISBN:
Category :
Languages : en
Pages : 944

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Book Description

Author: New Zealand. Ministry of Agriculture and Fisheries
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 494

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Book Description

Author: Taḥanah le-ḥeḳer ha-dayig ha-yami (Haifa, Israel)
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 610

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Book Description

Author: Ireland. Dept. of Agriculture and Fisheries
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1310

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Book Description

Author: Haifa (Israel) ha-Taḥanah le-ḥeker ha-dayig ha-yami
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 674

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Book Description

Author: United States. Bureau of Fisheries
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 1240

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Book Description

Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Entomology
Languages : en
Pages : 956

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Book Description

Author: S Herschdoerfer
Publisher: Elsevier
ISBN: 0323149650
Category : Technology & Engineering
Languages : en
Pages : 457

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Book Description
Quality 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.