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METHODS FOR THE QUALITY CONTROL OF PLANT PRODUCTS.

METHODES DE CONTROLE DE LA QUALITE DES PRODUITS VEGETAUX.

Author(s) : BARTHOLIN G.

Type of article: Article

Summary

THE AUTHOR DEALS WITH THE DIFFERENT ASPECTS OF THE QUALITY OF PLANT PRODUCTS, ESTIMATED AS RAW MATERIALS AT THE STAGE OF ADMISSION TO THE CANNING PLANT OR AS FROZEN FOOD (< AGRONOMIC > QUALITY, < TECHNOLOGICAL > QUALITY, < ECONOMIC > QUALITY). HE LISTS THE AVAILABLE CONTROL PROCEDURES USING MACROSCOPIC CHARACTERISTICS (COLOUR, TEXTURE, GRADING) OR ANALYTICAL CHARACTERISTICS (CONSTITUENTS), HYGIENIC (BACTERIOLOGICAL) OR TASTE. THE AUTHOR STRESSES THE DIFFICULTIES OF SELECTING THE PROCEDURE AND OF SAMPLING ; HE SHOWS THE USEFULNESS OF A CONTROL OF QUALITY CONTROL PROCESSES IN ORDER TO GUARANTEE UNIFORMITY. J.R.

Details

  • Original title: METHODES DE CONTROLE DE LA QUALITE DES PRODUITS VEGETAUX.
  • Record ID : 1985-2393
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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