Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing

Lignende værker

• Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages
  af: Yongjie Ma, et al.
  Udgivet: (2025-12-01)
• Nutritional and safety aspects of food processing /
  Udgivet: (1979)
• Comparative Assessment of the Mineral Content of a Latin American Raw Sausage Made by Traditional or Non-Traditional Processes
  af: González-Tenorio, Roberto, et al.
  Udgivet: (2012)
• Microbiology of foods and food processing /
  af: Nickerson, John T.
  Udgivet: (1972)
• Thermal processing and quality of foods/
  Udgivet: (1984)