This Quality Control Manual for Citrus Processing Plants, Book I was prepared to provide basic information for instructing new analysts in the details of quality control methods used in the world's growing citrus processing industry.  The basic subject matter was originally collected and edited by Dr. James B. Redd, Mr. Charles M. Hendrix, Jr., and Mr. Jon Jefferson, in 1966. In response to continued demands for the manual, the text was revised and expanded in 1977 by Mr. V.C. Praschan and Dr. James B. Redd.  Because some of the standard regulations and methodologies in the original texts are no longer in use and others have been modified, this new work has been initiated to further expand the first two books.

This first volume in a series focuses on citrus methodology.  Volume II concerns formulation and blending techniques, also citrus mathematics and costs.  Volume III is devoted entirely to citrus flavoring.

Contents:  Methodology: Routine, Stability, Oil & essence, Microbiology, Pollution control, Citrus juice composition / sophistication, Regulations, Charts, Tables.  

James B Redd, Charles M Hendrix & Donald L Hendrix, 1986, 250 p.  (List: $30.00)  $24.00