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REFERENCES
CHEMICAL QUALITY ASSURANCE
REFERENCES
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Armit, E.G. (1975). Protein testing in the dairy laboratory. J. Soc. Dairy Technol., 28 (4) 189-191.
Behl, B.S and Sharma, A.N. (1975). The New Practical Chemistry. S Chand & Co, New Delhi.
Biggs, D.A., Johnson. G. and Sjaunja, L.O. (1987). Analysis of fat, protein, lactose and total solids by infrared absorption. IDF Bull., No. 208, 21-29.
BIS. (1976). Methods of Sampling and Test for Industrial Effluents. IS: 2488 ( Part- V ), Bureau of Indian Standards, New Delhi.
BIS. (1996). Quality Tolerance for Water for Processed Food Industry. IS: 4251, 5th reprint, Bureau of Indian Standards, New Delhi.
Day, R.A. and Underwood, A.L. (1977). Quantitative Analysis Laboratory Mannul. Prentice- Hall, New Delhi.
De, S. (1994). Outlines of Dairy Technology. Oxford University Press, New Delhi.
Desraj. (2007). Estimation major milk constituents using autoanalyser. Winter School on Instrumental Analysis of Dairy Food for Quality Standards, July 6th to July 26th, 2007, NDRI, Karnal.
Early, R. (1995). Guide to Quality Management Systems for the Food Industry, BAP, Glasgow, UK, pp. 82-199.
EU Commission Regulation. (2011). Regulation on plastic materials and articles intended to come into contact with food. Regulation No 10/2011of 14 January 2011. Official Journal of the European Union. L 12/1. II. (Non-legislative acts). Cited from http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:012:0001:0089:EN:PDF
FSSAI .(2006). Food Safety and Standards Authority of India, Act-2006, New Delhi.
Gupta, A., Sharma, P.C. and Verma, A.K. (2010). Application of food safety, management system (HACCP) in food industry. Indian Food Industry, 29 (2) 39-46.
Herschdoerfer, S.M. (2004). Quality Control in the Food Industry. Vol. I & II. Academic Press, London.
Herschdoerfer, S.M. (Ed). (1986). Quality Control in the Food Industry. Academic Press, New York.
IDF. (1991). Residues and Contaminants in Milk and Milk Products. Special Issue. Int. Dairy Fed., Brussels.
IDF .(1991). Detection and confirmation of inhibitors in milk and milk products. IDF Bulletin No. 258.
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ISI. (1981). Handbook of food analysis. IS: SP: 18, Part XI. Diary Products. Bureau of Indian Standards, New Delhi.
ISO (2005) General Requirements for the Competence of Testing and Calibration Laboratories. IS/ISO/IEC 17025: 2005. Bureau of Indian Standards, New Delhi.
Jacobs, M.B. (1999). Chemical Analysis of Food and Food Products. CBS Distributors, New Delhi.
Kaur, H. and Singh, K. (2009). Atomic absorption spectroscopy (AAS) in the estimation of minerals in milk and milk products. Summer School held at Dairy Chemistry Division, NDRI- Karnal.
Kilcast, D. and Subramaniam, P. (2000). The stability and shelf-life of food. Woodhead Publishing Ltd., Cambridge, England.
Kirk, R.S. and Sawyer, R. (1991). Pearson’s Composition and Analysis of foods. 9th ed. Addison – Wesley Longman Ltd, Harlow (Essex), England.
Kramer, A. and Twigg, B.A. (Eds) .(1966). Fundamentals of Quality Control for the food industry, The AVI Publ. Co., West Port, Conn., USA.
Kumar, N., Khan, A. and Malik, R. K. (2009). Estimation of Drug Residues and Aflatoxin M1 in Milk and Milk Products using Microbial Inhibition Test & Immune Receptor Charm Assay. Summer School, Dairy Chemistry Division, NDRI- Karnal.
Lal, D. and Sharma, R. (2003). Calibration of the glassware. In: Analytical Techniques in Dairy Chemistry with Reference to Chemical Quality of Milk and Milk products. Summer School Compendium. p. 2-11.
NG-Kwai-Hang, K.F. Moxley, J.E. and Van de Voort, F.R. (1988). Factors affecting differences in milk fat test obtainaned by Babcock, Rose-Gottlieb, and infrared methods and in Protein test from infared Milk Analysis. J.Dairy Sci, 71, 290-298.
NZFA. (2005). A Guide to Calculating the Shelf Life of Foods. New Zealand Food Safety Authority, Wellington, New Zealand, Cited from http://www.nzfsa.govt.nz (12-02-2012).
Prescott, J.F. and Baggot, J.D. (1988). Antibiotic residues. In: Antimicrobial Therapy in Veterinary Medicine. Blackwell Scientific Publication Inc., Bostan p. 341-346.
Rangappa, K.S and Achaya, K.T. (1974). “Indian Dairy Products”. 2nd ed. Asia Publishing House, Mumbai.
Richardson, G.H. (1972). Automation in the dairy laboratory. J. Milk Food Technol. 35 (5) 279-284.
Rippen, A.L. (1979). Water quality treatment and utilization. In: Food Engineering Systems. Vol. 2. A.W. Farrall. (Ed). The AVI Publishing Company. Inc; West Port, Connecticut.
Robertson G. L. (2009). Food Packaging and Shelf Life: A Practical Guide. Taylor & Francis Group, Boca Raton, USA.
Sehgal, S. (2009). IS0 22000:2005 - Food Safety Management Systems. Sumer School on Recent Advances in Analytical Techniques and Innovative Approaches for Quality Assurance and Safety of Dairy Foods, Dairy Chemistry Division, NDRI, Karnal.
Sen, D.C. and Roy, N.K. (1994). A Text Book of Practical Dairy Chemistry.
Sharma , R. (2009). Laboratory accreditation: pre- requisites and preparations. Summer School on Recent Advances in Analytical Techniques and Innovative Approaches for Quality Assurance and Safety of Dairy Foods., NDRI, Karnal.
Sohrab. (2001). Successful implementation of food management system (HACCP) system in food industry – A purposeful hazard analysis leads the way. Indian Food Industry, 20 (6): 38-41.
Tebbutt, T.H.Y. (1998). Principles of Water Quality Control (First Edn). Pergamen Press, Oxford New York.
Van Resusel, A. and Klign, C.J. (1987). Automated methods for routine analysis of raw milk. The dye binding method for determination of the protein content of milk. IDF Bull No. 208, 17-20.
Wadhwa, B.K., Sharma, V. and Sharma, R. (2002). Status and control of pesticide residues in milk and milk products. Indian Dairyman.54(3)59-63