Total Quality Assurance For The Food Industries 3rd Edition by Wilbur A. Gould, Ph.D. and Ronald W. Gould, B.Sc. INDUSTRIES COVERED: Snack Foods • Beverages • Canning • Dry Products Glasspacking • Meat Packing • Prepared Foods Frozen Foods • All Other Food Operations

	Part I:	Fundamentals
	Chapter 1	Introduction to Total Quality Assurance
	Chapter 2	Modern Concepts of Quality Assurance
	Chapter 3	Quality Control and the Use of CEDAC
	Chapter 4	Productivity and Total Quality Assurance
	Chapter 5	Sampling for Product Evaluation and Line Control
	Chapter 6	Statistical Quality and Process Control
	Chapter 7	Variable — Raw Materials and Ingredients
	Chapter 8	Variable — Machines
	Chapter 9	Variable — Methods
	Chapter 10	Variable — People Power
	Chapter 11	Food Plant Sanitation
	Chapter 12	Fundamentals of Research and Development
	Chapter 13	Communicating Qual. and the Cost of Qual.
	Chapter 14	Specifications and Quality Standards
	Chapter 15	Packaging and Container Integrity Evaluation
	Part II:	Product Evaluation
	Chapter 16	Sugar, Salt and Seasonings
	Chapter 17	Flavor
	Chapter 18	Odor
	Chapter 19	Physical Evaluation of Color
	Chapter 20	Size, Shape, Symmetryand Style
	Chapter 21	Maturity/Characterand Total Solids/Moisture (Spec. Gravity)
	Chapter 22	Texture — Tenderness, Crispness, Firmness
	Chapter 23	Rheology/Viscosity/Consistency
	Chapter 24	Defects — Imperfections of Appearance
	Chapter 25	Drosophila and Insect Control
	Chapter 26	Enzyme Activity
	Chapter 27	Alcohol in Foods and Bev.
	Chapter 28	Fats and Oils
	Chapter 29	Total Acidity and pH
	Chapter 30	Mold-Counting Methods and Principles
	Chapter 31	Water Activity
	Chapter 32	Records Data & Reports
	Chapter 33	Total Quality Assurance

Appendix I - Temp. Conversion Tables
Appendix II - Weights and Measures
Suggested Basic Reference Texts and Journals,
Index to Tests, Tables, Figures and QC Data Forms

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Over 500 pages, 2001, Hardbound - ISBN 0-930027-32-7

Catalog #27A
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