Colour Atlas of Food Quality Control - Couverture rigide

Sutherland, Jane P.

 
9780723408154: Colour Atlas of Food Quality Control
Couverture rigide
ISBN 10 : 0723408157 ISBN 13 : 9780723408154
Editeur : Mosby, 1987

Synopsis

This extensively color-illustrated atlas serves as a comprehensive guide not only to persons actively involved in food quality control but also to students and trainees, as well as to nontechnical food in-dustry personnel who wish to enhance their product knowledge. Each chapter is devoted to a commodity group (e.g., fresh meats) with two non-commodity chapters concerned with precepts of food quality control and foreign bodies and infestations. Those foods similar in nature and which could be placed in more than one chapter are cross-referenced.

Extensively Illustrated

Illustrations were selected based on those quality defects most commonly encountered at retail or final inspection level, together with less common defects which illustrate a point of particular signif-icance. Rare cases of actual spoilage or visible quality dete-rioration of some shelf-stable products are provided to serve as a reference point. Particular attention in this respect is paid to "exotic" imported goods such as Oriental fermented products, the nature of which may be unfamiliar to many persons involved in food inspection.

Covers Technical Aspects of Quality Control

The atlas is primarily concerned with the technical aspects of qual-ity control. The visual faults illustrated are related to the manufac-turing technology involved, where possible, in order to identify their cause. In addition, examples of laboratory tests which may be of value in confirming visual diagnoses are included. Food poisoning agents (microbial or chemical in nature) which cannot usually be de-tected by visual examination and specific problems of a public health nature are also discussed.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

This extensively color-illustrated atlas serves as a comprehensive guide not only to persons actively involved in food quality control but also to students and trainees, as well as to nontechnical food in-dustry personnel who wish to enhance their product knowledge. Each chapter is devoted to a commodity group (e.g., fresh meats) with two non-commodity chapters concerned with precepts of food quality control and foreign bodies and infestations. Those foods similar in nature and which could be placed in more than one chapter are cross-referenced.

Extensively Illustrated

Illustrations were selected based on those quality defects most commonly encountered at retail or final inspection level, together with less common defects which illustrate a point of particular signif-icance. Rare cases of actual spoilage or visible quality dete-rioration of some shelf-stable products are provided to serve as a reference point. Particular attention in this respect is paid to "exotic" imported goods such as Oriental fermented products, the nature of which may be unfamiliar to many persons involved in food inspection.

Covers Technical Aspects of Quality Control

The atlas is primarily concerned with the technical aspects of qual-ity control. The visual faults illustrated are related to the manufac-turing technology involved, where possible, in order to identify their cause. In addition, examples of laboratory tests which may be of value in confirming visual diagnoses are included. Food poisoning agents (microbial or chemical in nature) which cannot usually be de-tected by visual examination and specific problems of a public health nature are also discussed.

Quatrième de couverture

This unique colour atlas is intended as a guide to visual diagnosis of faults in many types of food products and as an indicator of the likely causes of problems. Whilst food poisoning agents cannot be identified by visual examination, food containing such agents must be considered of poor quality. This atlas covers different groups of food (eg. dairy, fish, meat) kept fresh, frozen and canned, recommending the correct means of storage. It will be of interest to those in the food industry who are actively involved in quality control, and for students and trainees who want to enhance their product knowledge. It will also be of use to manufacturers where technical quality is concerned. Some laboratory tests to aid analysis are included.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Mosby
Date d'édition
1987
Langue
anglais
ISBN 10 
0723408157
ISBN 13 
9780723408154
Reliure
Relié
Nombre de pages
272
Coordonnées du fabricant
non disponible
Personne responsable
non disponible