Abstract
During the last two decades the term “quality” has become one of the most stressed words in the field of food and food production. The facts behind this are, on the one hand, the traditionally different meanings of the word “quality” and, on the other hand, the advanced importance of quality and quality management systems as tools for an economical and safe production of food. “Quality” originates from the Latin language meaning as much as “property” or “characteristic”. In relation to food it originally was used as a synonym for “freshness” and “unspoilt”.
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© 2007 Springer-Verlag Berlin Heidelberg
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Buckenhueskes, H.J. (2007). Industrial Quality Control. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_14
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DOI: https://doi.org/10.1007/978-3-540-49339-6_14
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-49338-9
Online ISBN: 978-3-540-49339-6
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