TY - CHAP A1 - Stina Frosch A2 - Bjørn Skovlund Dissing A3 - Jens Adler-Nissen A4 - Michael Engelbrecht Nielsen ED1 - Isin Akyar Y1 - 2011-11-09 PY - 2011 T1 - Spectral Imaging as a Tool in Food Research and Quality Monitoring of Food Production N2 - Quality control is a standard which certainly has become a style of living. With the improvement of technology every day, we meet new and complicated devices and methods in different fields. Quality control explains the directed use of testing to measure the achievement of a specific standard. It is the process, procedures and authority used to accept or reject all components, drug product containers, closures, in-process materials, packaging material, labeling and drug products, and the authority to review production records to assure that no errors have occurred.The quality which is supposed to be achieved is not a concept which can be controlled by easy, numerical or other means, but it is the control over the intrinsic quality of a test facility and its studies. The aim of this book is to share useful and practical knowledge about quality control in several fields with the people who want to improve their knowledge. BT - Wide Spectra of Quality Control SP - Ch. 20 UR - https://doi.org/10.5772/24062 DO - 10.5772/24062 SN - PB - IntechOpen CY - Rijeka Y2 - 2022-05-28 ER -