lecture_2 - Instrumental measures of quality provide...

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FOOD SCIENCE 4010--Lecture 2 Sensory Quality PRINCIPLES: Quality is the “composite of those characteristics that differentiate individual units of a product, and have significance in determining the degree of acceptability of that unit by the buyer.” (Kramer and Twigg, 1970) The three types of sensory characteristics are flavor, color and texture.
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Unformatted text preview: Instrumental measures of quality provide accurate and precise results. Nutrition and safety are hidden quality characteristics. Quality control is the program for ensuring the safety and quality of a food product....
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