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QFD despliegue de la función de calidad QFD Quality Funclion Deployment

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QFD despliegue de la función de calidad QFD Quality Funclion Deployment

Zaïdi, A · Ediciones Díaz de Santos · 1993 · ISBN 9788479780609

Materias / palabras clave: Empresas; Control de calidad; Total quality management; Quality function deployment; Production management; Quality control; New products; Management

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Aplicación de un procedimiento para el cálculo y evaluación de costos de calidad en la química ligera (ELQUIM)

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Aplicación de un procedimiento para el cálculo y evaluación de costos de calidad en la química ligera (ELQUIM)

Armas Navarro, Orelvys · [Monografías.com] · 2007 · ISSN 1137-5656

Materias / palabras clave: Economía; Cuba; Comercialización; Calidad; Marketing; Quality of products; Cost effectiveness; Management; Economic conditions; Costos de calidad

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QUALITY CONTROL ANALYSIS OF BROCADE FABRIC PRODUCTS USING THE SIX SIGMA METHOD AT PT X IN CIMAHI CITY

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QUALITY CONTROL ANALYSIS OF BROCADE FABRIC PRODUCTS USING THE SIX SIGMA METHOD AT PT X IN CIMAHI CITY

Sinta Widara et al · Universitas KH Abdul Chalim, Prodi Ekonomi Syariah · 2026 · ISSN 2621-606X

In the manufacturing industry, product quality is one of the most crucial factors in maintaining competitiveness and customer satisfaction. Increasingly intense competition, both in domestic and international markets, re...

LCC LCC:Islam; TENDOkVjb25vbWljcyBhcyBhIHNjaWVuY2U~Idioma eng

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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Min-Yu Song et al · Springer Nature · 2018 · ISSN 2636-0772

Abstract The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples o...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

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Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

Sang-Keun Jin et al · Springer Nature · 2024 · ISSN 2636-0772

Abstract This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (V...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Key aroma and smoke components influencing sensory quality of heated tobacco products

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Key aroma and smoke components influencing sensory quality of heated tobacco products

Tong Wang et al · Frontiers Media S.A · 2026 · ISSN 1664-462X

Heated tobacco products (HTPs) sensory quality depends jointly on the components of the tobacco raw materials and the smoke. However, the relationships among tobacco leaf aroma components, heated tobacco smoke components...

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The relationship between consumption of animal products and expenditure levels with Quality of Life Scores (SF-36) by veterinary students in Turkey

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The relationship between consumption of animal products and expenditure levels with Quality of Life Scores (SF-36) by veterinary students in Turkey

M.A. Tekindal et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2020 · ISSN 1678-4162

ABSTRACT The present study aimed to calculate the quality of life scores (Short Form-36) of veterinary students in Turkey and review their scores with regards to different socio-demographic characteristics. A total of 12...

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Digital Twin-based Quality Management Method for the Assembly Process of Aerospace Products with the Grey-Markov Model and Apriori Algorithm

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Digital Twin-based Quality Management Method for the Assembly Process of Aerospace Products with the Grey-Markov Model and Apriori Algorithm

Cunbo Zhuang et al · KeAi Communications Co., Ltd · 2022 · ISSN 1000-9345

Abstract The assembly process of aerospace products such as satellites and rockets has the characteristics of single- or small-batch production, a long development period, high reliability, and frequent disturbances. How...

LCC LCC:Ocean engineering; TENDOk1lY2hhbmljYWwgZW5naW5lZXJpbmcgYW5kIG1hY2hpbmVyeQ~~Idioma eng

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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Min Guk Cho et al · Springer Nature · 2018 · ISSN 2636-0772

Abstract This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: ...

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Su Min Bae et al · Springer Nature · 2017 · ISSN 2636-0772

Abstract The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Determining the Quality of Dairy Products Using Machine Learning Techniques

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Determining the Quality of Dairy Products Using Machine Learning Techniques

Nour Fadel et al · University of Mosul, College of Education for Pure Science · 2024 · ISSN 1812-125X

Food products are an essential source of human life, so they have a very important place, and it will be important to monitor and determine their quality in a short time. Our study deals with a very important and indispe...

LCC TENDOkVkdWNhdGlvbg~~; LCC:Science (General)Idioma eng

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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

Honggyun Kim et al · Springer Nature · 2018 · ISSN 2636-0772

Abstract The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. ...

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Research on online sales channel selection and pricing strategies for fresh agricultural products based on consumers' perceived quality

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Research on online sales channel selection and pricing strategies for fresh agricultural products based on consumers' perceived quality

Shizhen Bai et al · Frontiers Media S.A · 2026 · ISSN 2571-581X

IntroductionTo address the problem of online sales channel selection for fresh agricultural products by the entry of a new brand, this study focuses on existing online sales platforms and private domain channels.MethodsT...

LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma eng

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Características de carcaças e da carne de tourinhos submetidos a dietas com diferentes níveis de substituição do milho por resíduo úmido da extração da fécula de mandioca Effects of replacing corn with increasing levels of cassava starch by-products on carcass characteristics and meat for young bulls

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Características de carcaças e da carne de tourinhos submetidos a dietas com diferentes níveis de substituição do milho por resíduo úmido da extração da fécula de mandioca Effects of replacing corn with increasing levels of cassava starch by-products on carcass characteristics and meat for young bulls

José Jorge dos Santos Abrahão et al · Sociedade Brasileira de Zootecnia · 2005 · ISSN 1516-3598

O experimento foi realizado com o objetivo de estudar o efeito da substituição do milho pelo resíduo úmido da extração da fécula de mandioca nas proporções de 0, 25, 50, 75 e 100% na matéria seca na dieta sobre...

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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Hyun-Joo Kim et al · Springer Nature · 2016 · ISSN 2636-0772

Abstract The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and...

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A Review on Processing Opportunities for the Development of Camel Dairy Products

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A Review on Processing Opportunities for the Development of Camel Dairy Products

Muhammad Asif Arain et al · Springer Nature · 2023 · ISSN 2636-0772

Abstract Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of pro...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

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Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

Rushikesh Ambadasrao Kantale et al · Springer Nature · 2019 · ISSN 2636-0772

Abstract In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz....

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

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Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Ashok Kumar Pathera et al · Springer Nature · 2018 · ISSN 2636-0772

Abstract Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets...

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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

Su-Tae Kang et al · Springer Nature · 2017 · ISSN 2636-0772

Abstract This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and ...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

Jiye Yoon et al · Springer Nature · 2023 · ISSN 2636-0772

Abstract We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork produ...

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Effects of whole and malted quinoa flour addition on gluten-free muffins quality

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Effects of whole and malted quinoa flour addition on gluten-free muffins quality

Miranda Villa, Patricia Paola et al · Wiley Blackwell Publishing, Inc · 2019 · ISSN 0022-1147

Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...

Idioma eng

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Energy-efficient regimes for aerodynamic tube dehydration of agro-industrial technologies residual products

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Energy-efficient regimes for aerodynamic tube dehydration of agro-industrial technologies residual products

Popescu V.S. et al · Academy of Sciences of Moldova · 2026 · ISSN 1857-0070

The purpose of this work is to determine energy-efficient regimes for aerodynamic tube dehydration of residual products from agro-industrial technologies. To achieve this goal, an experimental electrical installation was...

LCC LCC:Electrical engineering. Electronics. Nuclear engineering; TENDOlByb2R1Y3Rpb24gb2YgZWxlY3RyaWMgZW5lcmd5IG9yIHBvd2VyLiIdioma eng

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From common delicacy to functional edible: A comprehensive review on the nutrition, pharmacology, safety-quality evaluation of Auricularia polytricha

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From common delicacy to functional edible: A comprehensive review on the nutrition, pharmacology, safety-quality evaluation of Auricularia polytricha

San Wang et al · Elsevier · 2026 · ISSN 1756-4646

Based on existing literature, this review systematically summarizes the nutritional value, medicinal worth, bioactive components, pharmacological activities with relative mechanisms, as well as the food safety and qualit...

LCC LCC:Nutrition. Foods and food supplyIdioma eng

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Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties

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Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties

Huiyun Zhang et al · Springer Nature · 2024 · ISSN 2636-0772

Abstract To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the additio...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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