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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

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Published: November 4th 2011

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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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