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Statistical Quality Control for the Food Industry

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ISBN-10: 0306477289

ISBN-13: 9780306477287

Edition: 3rd 2003 (Revised)

Authors: Merton R. Hubbard

List price: $199.00
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Book details

List price: $199.00
Edition: 3rd
Copyright year: 2003
Publisher: Springer
Publication date: 7/31/2003
Binding: Hardcover
Pages: 343
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.584
Language: English

Preface to the third edition
Preface to the second edition
Preface to the first edition
Quality Control Programs
Problems with Tool Selection
Quality Control Tools
Food Quality System
The Formalized Quality System
Quality System Guidelines
Malcolm Baldridge National Quality Award
Total Quality Management
Team Quality Systems
Computer Network Quality Systems
Control Charts
The Importance of Charting
Procedure for Constructing X-Bar and R Charts
Procedures for Constructing Attribute Charts
Analysis of Data
Binomial Distribution
The Normal Distribution
Distribution of Sample Means
Normal Approximation to the Binomial Distribution
Confidence Limits for the Population Mean
Statistical Hypotheses--Testing Hypotheses
Distribution of the Difference Between Means
Paired Observations
Analysis of Variance
Two Criteria of Classification
Sampling Plans
Why Sample?
Samples from Different Distributions
Sample Size
How to Take Samples
Types of Samples
Sampling Plans
Types of Inspection
Classes of Defects
Sampling Risks
Selection of Population to be Sampled
Selection of Sample Frequency and Location
Hazard Analysis Critical Control Point
Attribute Sampling Plans
Test Methods
General Analysis
Special Instrumentation
Product Specifications
Product Capability
Capability Index
Process Control
Chart Patterns
Using the Control Chart as a Quality Management Tool
Sensory Testing
The Senses
Sensory Testing Methods
Types of Panels
Selection and Training
Net Content Control
Evaluation of Net Content Performance
Interpreting Net Content Control
Procedures for Setting Fill Targets
Design of Experiments
Elimination of Extraneous Variables
Handling many Factors Simultaneously
Full Factorial Designs
Fractional Factorial Designs
Response Surface Designs
Mixture Designs
Experimental Design Analysis by Control Chart
Vendor Quality Assurance
Vendor-Vendee Relations
Specifications for Raw Materials, Ingredients, Supplies
Quality Assurance of Purchased Goods
Selecting and Nurturing a Supplier
Packaging Supplier Quality Assurance
Supplier Certification Programs
Implementing a Quality Control Program
Management Commitment
Getting Started
An In-House Program
Team Quality Systems
Stepwise Procedures for Team Problem Solving
Programs without Management Support
Training Quality Control Technicians
The Computer and Process Control
Computer Integrated Management
Artificial Intelligence and Expert Systems
Computer-controlled Processing