Journal article
Towards practical definitions of quality for food science
Critical Reviews in Food Science and Nutrition, Vol.40(1), pp.83-90
2000
Abstract
A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that are common with the use of the word quality in food science.This approach links the concept of quality, through a general definition, by adding the missing link of specificdefinitions related to measurable attributes and properties determined by standard methods to provide values thatcan be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory,TQM, and other normal uses of the both the word quality, and the concept quality, in food science and technology.
Details
- Title
- Towards practical definitions of quality for food science
- Authors
- H A Bremner (Author) - Technical University of Denmark, Denmark
- Publication details
- Critical Reviews in Food Science and Nutrition, Vol.40(1), pp.83-90
- Publisher
- Taylor & Francis Inc.
- Date published
- 2000
- DOI
- 10.1080/10408690091189284
- ISSN
- 1040-8398
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450041702621
- Output Type
- Journal article
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- Web Of Science research areas
- Food Science & Technology
- Nutrition & Dietetics