Titlebook: Statistical Quality Control for the Food Industry; Merton R. Hubbard Book 1990 Springer Science+Business Media New York 1990 control.food.

boisterous

阻塞

Sampling,om the population and examine it. Rarely is it desirable (or even possible) to examine 100% of a lot to determine its quality; therefore, some assumptions must be made so that a rational sample can be selected which represents the quality of the underlying population. Needless to say, if the sample

灾难

Laconic

Product Specifications,p a cake to round out the product line. Once the kind of cake has been decided upon, a brainstorming session with the bakery staff can produce a list of attributes which need to be defined. (See Fig. 7-1.)

圣人

婴儿

Salivary-Gland

Sensory Testing, consumer acceptance, to improve products, and to conduct shelf life studies (storage stability). But sensory testing and evaluations are used more routinely for quality control functions such as raw material control, evaluation of new sources for raw material, process control (at every step of the

Predigest

Design of Experiments,material, process, and product costs, improved or new product performance, less product variability, or higher production capacity to meet increasing demand. In large companies with specialized departments, experimental design is the province of engineers, food scientists, or research and developmen

宫殿般

LVAD360