Abstract
Assembling specifications to describe a product would seem to be the simplest part of a quality control program. A bread bakery might decide to develop a cake to round out the product line. Once the kind of cake has been decided on, a brain-storming session with the bakery staff can produce a list of attributes which need to be defined. (See Fig. 7-1).
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© 1996 Springer Science+Business Media Dordrecht
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Hubbard, M.R. (1996). Product Specifications. In: Statistical Quality Control for the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2677-7_7
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DOI: https://doi.org/10.1007/978-1-4899-2677-7_7
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