QUALITY CONTROL IN THE FOOD INDUSTRY VOLUME 3

• Other Authors: Herschdoerfer, S. M. (Editor)
• Format: Book
• Language: English
• Published: London ACADEMIC PRESS 1972; ©1972
• Series: Food science and technology
• Subjects: Food industry and trade > Quality control
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiv, 486 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and indexes.
• ISBN: 012342903X

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.