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Instrumental Methods for Quality Assurance in Foods.

In this day and age, speed seems to be of the essence, and the techniques of quality assurance also demand increased speeds for getting results. This is the reason why those in the food manufacturing business are being faced with an ever increasing range of instruments, kits nd indeed methodologies in their daily work. This, in turn, means that one needs an appreciation of the many facets of this whole area.

The purpose of this text is to provide recent information on instrumental analysis concerning chemical, physical and microbiological aspects relating to the industry in the area of quality assurance and control programs. To cover this field, the actual chapters are: Rapid methods and automation for food microbiology; Ion chromatography for the food industry; Gas chromatography and mass spectrometry in quality control and research; pH and ion-selective electrodes; Modern methods of analyzing mycotoxins in foods; Metal detection systems; Machine vision for quality control in the food industry; Colour measurement and interpretation; Viscosity measurements of foods; An introduction to laboratory robotics; Computer-aided quality control and research in thermal processing of canned foods; and Pattern recognition techniques for food research and quality assurance.

As can be seen from the above, the subject is well covered by the various authors and should be useful reading for those whose responsibilities cover quality assurance.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Aug 1, 1992
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