Analysis and Quality Improvement in the Dairy Products Manufacturing Company

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dc.contributor.authorIngaldi, Manuela
dc.contributor.authorJagusiak-Kocik, Marta
dc.contributor.organizationCzestochowa University of Technology, Faculty of Management, Institute of Production Engineeringen
dc.date.accessioned2014-02-25T18:02:27Z
dc.date.available2014-02-25T18:02:27Z
dc.date.issued2013
dc.description.abstractIn the chapter the company, operating in the dairy industry and engaged in the production of cottage cheeses, ripened cheese and cream, was presented. The object of the research, Mozzarella cheese, was also presented. In the research part the quality analysis of with use of the Pareto-Lorenz diagram and FMEA method, showing nonconformities in the production process of the Mozzarella cheese, was conducted, with use of the Ishikawa diagram groups of reasons that may contribute to the improvement of the production process of the Mozzarella cheese, were identified.en
dc.description.epersonStanisław Borkowski
dc.identifier.isbn978-605-5343-81-1
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/3509
dc.language.isoenen
dc.publisherSavaş Kitap ve Yayınevien
dc.rightsDozwolony użytek
dc.subjectFMEA methoden
dc.subjectPareto-Lorenz diagramen
dc.subjectIshikawa diagramen
dc.subjectdairy productsen
dc.titleAnalysis and Quality Improvement in the Dairy Products Manufacturing Companyen
dc.typearticleen
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