Analytical Methods in the Food Industry (Advances in by American Chemical Society

By American Chemical Society

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Such methods would be useful, if for no other reason than to convince the production department that the material in question is no longer suitable for meeting a given standard of quality. There is no question when deterioration has advanced to the stage where it is discernible to the sense of sight or smell; at this stage it is obvious that the material is unfit for use. It is the incipient stages of deterioration with which one should be concerned in this case. Because physiological deterioration is generally accompanied by an increase in bacterial population, as pointed out by Nielsen, Wolford, and Campbell (38), estimation of bacterial numbers might serve as the basis of a test for condition.

Proc. Soc. Exptl. Biol. , 67, 513 (1948). Woiwood, A. , Biochem. , 42, xxviii (1948). Woiwood, A. , Nature, 161, 169 (1948). Wood, H. , Anderson, Α. , and Werkman, C. , Proc. Soc. Exptl. Biol. , 36, 217 (1937). Wood, H. , and Werkman, C. , Iowa State Coll. J. , 14, 367 (1939-40). Young, N. , 7, 201 (1948). , Ann. Ν. Y. Acad. , 49, 145 (1948). , Isis, No. 104, 108 (1946). , Z. physiol. , 189, 4 (1930). Zittle, C. , and Eldred, N. , J. Biol. , 156, 401 (1944). ch003 (310) (311) (312) (313) (314) (315) ADVANCES IN CHEMISTRY SERIES In ANALYTICAL METHODS IN THE FOOD INDUSTRY; Advances in Chemistry; American Chemical Society: Washington, DC, 1950.

And Eldred, N. , J. Biol. , 156, 401 (1944). ch003 (310) (311) (312) (313) (314) (315) ADVANCES IN CHEMISTRY SERIES In ANALYTICAL METHODS IN THE FOOD INDUSTRY; Advances in Chemistry; American Chemical Society: Washington, DC, 1950. , Los Angeles, Calif. The successful and profitable control of frozen food quality requires workable standards of product quality and condition and suitable methods for determining the degree of product conformance with standards. The frozen fruit and vegetable industry has developed rapidly during the past 20 years and serious concentration upon the development of adequate standards and objective methods for quality measurement is necessary.

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