Bibliography

1. W. A. Shewhart, Economic Control of Quality of Manufactured Product, D. VanNostrand, Princeton, N.J., 1931. Republished by American Society for Quality Control, Milwaukee, Wis., 1980.

2. E. L. Grant and R. S. Leavenworth, Statistical Quality Control, 7th ed., McGraw-Hill, New York, 1996.

3. N. M. Gordon and J. P. Norback, "Choosing Objective Measures When Using Sensory Methods for Optimization and Product Positioning," Food Technol. 39, 96, 98-101 (1985).

4. W. F. Sharp, J. P. Norback, and D. A. Stuiber, "Using a New Measure to Define Shelf Life of Fresh Whitefish," J. Food Sci. 51, 936-939, 959 (1986).

5. G. L. Kerrigan and J. P. Norback, "Linear Programming in the Allocation of Milk Resources for Cheese Making," Journal of Dairy Science 69, 1432-1440 (1986).

6. L. L. Van Slyke and W. V. Price, Cheese, Ridgeview, Independence, Ohio, 1979.

7. J. P. Norback and S. R. Evans, "Optimization and Food Formulation," Food Technol. 37, 73-76, 78, 80 (1983).

8. V. Hanrez-LaGrange, An Optimization Procedure with Sensory Analysis Data in the Development of Process Cheese Toppings, Master's Thesis, University of Wisconsin, Madison, Wis., 1987.

9. V. Hanrez-LaGrange and J. P. Norback, "Product Optimization and Acceptor Set Size," Journal of Sensory Studies 2, 119-136 (1987).

10. A. Vazsonyi, Scientific Programming in Business and Industry, John Wiley, New York, 1958.

11. J. H. Mize, C. R. White, and G. H. Brooks, Operations Planning and Control, Prentice-Hall, Englewood Cliffs, N.J. 1971.

12. H. K. Chung, Planning and Optimization for Logistics Management in the Food Industry, Ph.D. Thesis, University of Wisconsin, Madison, Wis., 1999.

John Norback University of Wisconsin Madison, Wisconsin

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