Teknik Pengawasan Mutu dan Uji Indrawi: Quality Control Techniques and Sensory Testing
Synopsis
This book contains a special description in the field of quality control techniques, which is an important stage of every food industry, including the plantation product industry. As well as sensory tests that are often used in the food industry and plantation products industry. This textbook consists of eight chapters with the following topics: the first chapter on food quality standardization, chapter two on the quality standardization system, chapter three on good manufacturing practices (GMPs), chapter four on hazard analysis and critical control points (HACCP), chapter five on preparation for sensory tests, chapter six on guidelines for the use of sensory tests, chapter seven on discrimination tests, chapter eight on acceptance tests, and chapter nine on description tests
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