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26 February - 4 March
5 March - 11 March
12 March - 18 March
19 March - 25 March
26 March - 1 April
2 April - 8 April
9 April - 15 April
16 April - 22 April
23 April - 29 April
30 April - 6 May
Learning Objective
Lecture 16 - Quality of fresh and processed products |
Objective: This topic deals with different definitions, terms of quality, quality standards, methods used for determination of quality of fresh and processed products, factors affecting quality and different sequences followed to ensure quality control during processing. FAQ’S are included in this chapter. |
Last modified: Sunday, 4 March 2012, 10:18 AM