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

Abstract

Quality control is essential for natural products like natural medicines and related food products. In this issue fifteen chapters have been included, discussing in detail various aspects of quality control. It will certainly prove useul not only for phytochemical researchers, but also many scientists working in numerous fields. much effort has been invested by the contributors to share current information. Without their efforts and input 'Quality Control of Herbal Medicine and Related Areas' could not exist.