IMPROVING QUALITY MANAGEMENT IN PANIFICATION

被引：0

作者：

Petroman, Cornelia ^{[1
]}

Popovici, Calin ^{[1
]}

Petroman, Ioan ^{[1
]}

机构：

[1] USAMVB Timisoara, Timisoara, Romania

来源：

INTERNATIONAL JOURNAL FOR QUALITY RESEARCH | 2010年 / 4卷 / 04期

关键词：

Quality Management; Improvement; Acryl amide; Panification;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Consumers of panification products (as well as consumers of any other type of product or service) are concerned about the quality of the products they purchase. Implementing the quality management system in the food industry is not compulsory, but it can bring about numerous, palpable benefits, particularly in reducing the amount of acryl amide. It is a modern system allowing the management analysis aiming at checking and reaching the goals to define new objectives, and the continuous improvement of the quality of processes and products.

引用

页码：271 / 274

页数：4

共 9 条

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[3] Boran S, 2007, INT J QUAL RES, V1, P215
[4] FAO/ WHO Consultation on the Health Implications of Acryl amide in Food. Geneva, 2002, FAO WHO CONSULTATION
[5] Mari Aleksandar, 2009, INT J QUALITY RES, V3, P209
[6] Marin V. D., 2005, GHID BUNE PRACTICI P
[7] Petroman C., 2010, PROCESAREA MATERIILO
[8] Petroman I., 2009, 18 S AN ENV PROBL SE
[9] Stefanovic M, 2010, INT J ENG EDUC, V26, P1200

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