Abstract
Assembling specifications to describe a product would seem to be the simplest part of a quality control program. A bread bakery might decide to develop a cake to round out the product line. Once the kind of cake has been decided upon, a brainstorming session with the bakery staff can produce a list of attributes which need to be defined. (See Fig. 7-1.)
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Rights and permissions
Copyright information
© 1990 Springer Science+Business Media New York
About this chapter
Cite this chapter
Hubbard, M.R. (1990). Product Specifications. In: Statistical Quality Control for the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-1197-4_7
Download citation
DOI: https://doi.org/10.1007/978-1-4757-1197-4_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-1199-8
Online ISBN: 978-1-4757-1197-4
eBook Packages: Springer Book Archive