Fundamentals of quality control for the food industry
By: by Amihud Kramer and Bernard A. Twigg.
Contributors: Twigg, Bernard A., joint author.
Edition: Rev. and augm. [i.e. 2d] ed.
Publisher: AVI Pub. Co.
Published: 1966
Place of publication: Westport, Conn
Language: eng
Number of pages: 541
Subjects: Food industry and trade -- Quality control.
Other titles: Quality control for the food industry.
Notes: Includes bibliographies.
Third ed. published in 1970 under title: Quality control for the food industry.