Open access peer-reviewed chapter

Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing

By A. Coskun Dalgiç, Hasan Vardin and K. Bülent Belibagli

Submitted: November 30th 2010Reviewed: July 18th 2011Published: November 4th 2011

DOI: 10.5772/23805

Downloaded: 11154

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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A. Coskun Dalgiç, Hasan Vardin and K. Bülent Belibagli (November 4th 2011). Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing, Quality Control of Herbal Medicines and Related Areas Yukihiro Shoyama, IntechOpen, DOI: 10.5772/23805. Available from:

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