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Direct linkJoyner, Helen S.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food…
Descriptors: Quality Control, Food, Food Standards, Safety
