Relevant bibliographies by topics / Quality of products

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Quality of products'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Quality of products"

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Hron, J., and T. Macák. "Control of food products’ quality." Agricultural Economics (Zemědělská ekonomika) 55, No. 5 (June 1, 2009): 221–28. http://dx.doi.org/10.17221/28/2009-agricecon.

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The paper deals with one of the significant parts of the concept related to controlling production quality, which is the analysis of production quality stability done for the following production procedure regulation aimed at the food manufacturing industry. The proposed methodology (respecting the change of location and variability of the food quality characteristics) will be introduced on the milk quality regulation. Also, there is the frequent problem solved out here in the report that relates to food quality measuring – their self-regulation by using the statistical calculation of self-regulation higher classes’ coefficients and also using the functional statement taken from the differential description.
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Komari, Ana. "Product quality as a mediating variable in repurchase decisions: The case of Indonesian skincare products." Innovative Marketing 19, no. 3 (September 7, 2023): 123–33. http://dx.doi.org/10.21511/im.19(3).2023.11.

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When buying skincare products, consumers are more concerned with comfort and safety and seek for high-quality items. Indonesian-made skincare products must be of the highest caliber and adhere to all applicable health regulations. This study aims to determine whether product quality can effectively mediate the effects of brand image, customer value, digital marketing, and product quality on repurchase decisions. The study surveyed people using skincare products in the Indonesian city of Surabaya, utilizing a targeted sample of 385 female responders at least 18 years old. According to descriptive statistics, background status significantly affects the decision to repurchase skincare products. Structural equation modeling was then used to examine the data. The results show that product quality mediates the association between brand image and consumer value on decisions to repurchase. However, it does not mediate the relationship between digital marketing and such decisions. Another finding shows that in contrast to digital marketing, brand image and customer value positively influence product quality. According to the study’s findings, product quality is a strong mediator and one of the factors influencing consumers’ decisions to repurchase. Additionally, the brand image of skincare products, which differ in each product’s features, enhances the consumer’s decision to repurchase.
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Ikromovich, Mamatojiev Sharip, Mirzaeva Mutabar Azamovna, Xadyatullaeva Nafisa Abdusamadovna, and Shokirova Gavharxon Nazirg’ulomovna. "Quality Storage Of Grain - A Guarantee Of Production Of Quality Products." American Journal of Horticulture and Floriculture Research 3, no. 05 (May 30, 2021): 5–8. http://dx.doi.org/10.37547/tajhfr/volume03issue05-02.

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The complexity of organizing the storage of large batches of grain and grain products is due to their physiological and physicochemical properties. Grain is a living organism in which various life processes take place; the intensity of these processes depends on the external environmental conditions. If the external environment has a positive effect on the metabolism of grain cells, it will inevitably worsen the quality of grain and lead to a decrease in quantity. Without a well-organized and timely cleaning, it is impossible to ensure reliable storage of grain varieties and even their effective use in the national economy.
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Hozová, B., I. Kukurová, R. Turicová, and L. Dodok. "Sensory quality of stored croissant-type bakery products." Czech Journal of Food Sciences 20, No. 3 (November 18, 2011): 105–12. http://dx.doi.org/10.17221/3519-cjfs.

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The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the aw value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, aw value).  
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Kader, A. A. "QUALITY OF HORTICULTURAL PRODUCTS." Acta Horticulturae, no. 517 (March 2000): 17–20. http://dx.doi.org/10.17660/actahortic.2000.517.1.

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Kader, A. A. "QUALITY OF HORTICULTURAL PRODUCTS." Acta Horticulturae, no. 518 (March 2000): 15–18. http://dx.doi.org/10.17660/actahortic.2000.518.1.

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Szajewska, H. "QUALITY OF PROBIOTIC PRODUCTS." Journal of Pediatric Gastroenterology & Nutrition 63, no. 1S (July 2016): S43. http://dx.doi.org/10.1097/01.mpg.0000489605.04419.55.

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Игнашкина, Алиса, and Alisa Ignashkina. "Methodology for quality products." Bulletin of Bryansk state technical university 2014, no. 3 (September 30, 2014): 35–37. http://dx.doi.org/10.12737/23199.

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This article discusses the triangulation method of measuring and measuring devices based on this method. Structural and schematic diagrams of measuring system developed, electronic components selected and template for making printed circuit board prepared.
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Pelletier, Luc R. "Quality Products & Resources." Journal For Healthcare Quality 24, no. 2 (March 2002): 51–54. http://dx.doi.org/10.1111/j.1945-1474.2002.tb00423.x.

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Stephan, Martha K. "Quality Products & Resources." Journal For Healthcare Quality 25, no. 3 (May 2003): 49–52. http://dx.doi.org/10.1111/j.1945-1474.2003.tb01064.x.

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Dissertations / Theses on the topic "Quality of products"

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Bergeron, Stéphane. "Test de concept du prototype de logiciel pirale /." Thèse, Chicoutimi : Université du Québec à Chicoutimi, 1994. http://theses.uqac.ca.

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Komak, Wagma, Jeremy Smart, and Jennifer White. "Quality Assessment of Internet Pharmaceutical Products." The University of Arizona, 2007. http://hdl.handle.net/10150/624403.

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Class of 2007 Abstract
Objectives: The purpose of this study is to assess the quality of study medications obtained without a prescription through international websites. Methods: Samples of levothyroxine, warfarin, and sildenafil were obtained through various websites and compared to U.S. standards. Each sample was physically evaluated for weight, color, shape, and external tablet markings. High performance liquid chromatography (HPLC) was performed to quantify the amount of active ingredient. Results: When physically inspected, only 3 of the 9 lots met FDA labeling requirements. Three of 60 (20 tablets from 3 lots) of the individual levothyroxine tablets were out of the USP acceptable range (90% - 110%). For warfarin, 16 of the 60 samples (20 samples from 3 lots) of the individual tablets were out of the USP acceptable range (95% - 105%). When averaged, each of the lots for both levothyroxine and warfarin were within their USP acceptable ranges. As sildenafil is not available as generic in the U.S., there is no USP standard acceptable range for comparison. All of the sildenafil samples fell within 90%- 105% of Viagra® tablets obtained from a local pharmacy. Conclusions: While there were a few samples outside of the U.S. acceptable range, the majority of samples analyzed for active ingredient were within the range published in the USP. While the outcomes of this study presented interesting findings, further evaluation in larger studies is needed to properly assess the quality of foreign medications purchased over the internet.
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Sears, Kenneth. "Viewpoint quality model : a software quality model for the application of software quality metrics." Thesis, University of Birmingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341698.

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Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.

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The food sector accounts for $1 of every $6 in the U.S. economy, with more than $700 billion in revenue every year. However, incidents of food safety and substandard quality continue to rise. Consumers are beginning to mistrust and have lower confidence in the food supply chain. Food manufacturers need to address this issue to remain profitable. One approach includes the introduction of food policy programs that allow for independent auditing and certifications such as the Safe Quality Food (SQF) certification. The SQF certification was established as a rigorous and credible benchmark for food handlers to enforce food safety and quality standards. The purpose of this qualitative case study research was to evaluate the perceived usefulness of the SQF certification to food manufacturers. Guided by the theory of diffusion of innovation, data collection for this study included 35 stakeholder semistructured interviews and a review of 5 publicly available documents for triangulation. Thematic analysis of the transcripts was performed to generate answers to the research questions. Study findings revealed that if properly implemented, the SQF certification is a credible and robust GFSI scheme that provides effective guidelines for food production. Findings also revealed 2 opportunities for improvement. Participants noted that training programs for SQF practitioners and auditors should be improved, likewise more commitment and involvement of facility management should be required. The findings may contribute to social change by providing food producers with strategies to minimize food production failures. With the perceived benefits of the SQF certification, other food producers who have not adopted this scheme can benefit from this holistic certification to enhance their food production network.
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Ferreira, Labiche. "Crash quality- an approach for evaluating spending on quality improvement initiatives." Doctoral diss., University of Central Florida, 2000. http://digital.library.ucf.edu/cdm/ref/collection/RTD/id/26041.

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University of Central Florida College of Engineering Thesis
The quality movement has become popular among corporations big and small for one reason: empirical evidence suggests that quality and productivity (and hence profitability) are linked. Unfortunately, while many firms accept that quality and productivity go together, few actually track the gains associated with their quality improvement programs. Companies also tend to spend on quality improvement with no indication of estimation of the impact of funding on the targeted process. It would be of great value to know: (1) the impact of spending to enhance the product/process quality level, and (2) the point at which expenditures for quality improvement are not economical. This research involves modeling the quality level of a product composed of integrated components/processes and the costs associated with quality improvement. Presented in this research is a methodology for determining the point at which the target quality level is reached. This point signifies when future spending should be re-directed. The research defines this point as the "Crash Quality Point (CQP)." Cases of a single process level and double level three-stage process are modeled to conceptualize CQP. The finding from the output analysis reveal that the quality level appoaches the target level at varying points in time. Any spending beyond this point does not have an impact on the quality level compared to the period prior to the Crash Quality Point. Spending past this point is futile and these funds could be spent on othe quality improvement projects. The special case modeled also illustrates the use of this tool in the selection of processes for improvements based on the quality level of the process. This is an added advantage in scenarios where funds are limited and management is constrained to improve process quality with limited funds. Using a real world example validates the proposed CQP methodology. The results of the validation indicate that the model developed can assist managers in forecasting the budget requirements for quality spending based on the quality improvement goals. The tool also enables managers to estimate the point in time at which allocations of funds may be directed for process reengineering. The CQP method will enable quality improvement professionals to determine the economical viability and the limits in expenditures on quality improvement. It enables managers to evaluate spending alternatives and approximate when the point of diminishing return is reached.
Ph.D.;
Engineering;
Industrial Engineering Management Systems;
154 p.
xiii, 154 leaves, bound : ill., (some col.) ; 28 cm.
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Espinoza, Omar A. "Quality Measurement in the Wood Products Supply Chain." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/37791.

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The purpose of this research is to learn about quality measurement practices in a wood products supply chain. According to the Supply Chain Management paradigm, companies no longer compete as individual entities, but as part of complex networks of suppliers and customers, linked together by flows of materials and information. Evidence suggests that a high degree of integration between supply chain members is essential to achieve superior market and financial performance. This study investigates the potential benefits from adopting supply chain quality management practices, focusing specifically on quality measurement. A case-study was conducted to accomplish the objectives of the research. An exemplary wood products supply chain was studied in great detail. The current state was compared with best practices, as reported in the literature. Supply chain quality metrics were used to assess current performance and a simulation model was developed to estimate the impact of changes in significant factors affecting quality, such as production volume, on the supply chainâ s quality performance. Quality measurement practices in the supply chain of study are described in detail in this dissertation. A high degree of internal integration was observed in the focal company, attributed in great part to the leadership of management, which formulates comprehensive quality planning, specifying quality measurement practices and goals. These practices provide the company with a competitive advantage, and have undoubtedly contributed to its relatively strong market share and financial performance. Significant improvements in defect rate and on-time performance at all levels in the supply chain have been achieved in great part thanks to current initiatives. There is room for improvement, however, regarding external integration; the supply chain of study could benefit from more information sharing with its external suppliers and increasing its supplier development efforts. There is also a lack of true measures of supply chain quality performance that could facilitate tracing variances back to their origin upstream the supply chain. Supply chain metrics must reflect the contribution of each supply chain member to the overall performance, and span the entire supply chain. This is the first study that looks in depth at quality measurement practices from a supply chain perspective. It is also one of very few studies of supply chain management applied to the wood products industry. Examples are presented of how a supply chain performance measurement system can be developed. Results from this research show that it is important to adopt a supply chain perspective when designing a performance measurement system, not least to avoid sub-optimization. Poor quality at any point in the supply chain eventually translates into higher prices for the final customer, is detrimental to customer dissatisfaction, and hurts profitability; with the end result of declining competitiveness of the entire system.
Ph. D.
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Leavengood, Scott A. "Identifying Best Quality Management Practices for Achieving Quality and Innovation Performance in the Forest Products Industry." PDXScholar, 2010. https://pdxscholar.library.pdx.edu/open_access_etds/136.

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In many business sectors today, the focus on quality as a competitive tool is being replaced by a focus on innovation. Research exploring connections between quality management, innovation, and company performance suggests that quality is 'necessary but insufficient' in today's business environment. In short, the question facing managers, particularly those in small firms, is how to adapt their quality management practices to achieve innovation performance in addition to quality performance. To answer this question, West Coast U.S. forest products manufacturers were surveyed about quality management practices and performance with respect to both quality and innovation. Quality management practices were assessed following the systems perspective articulated by the Malcolm Baldrige National Quality Award. Data envelopment analysis was used to identify companies efficiently using quality management practices to lead to quality and/or innovation performance. Survey responses from the efficient firms were then analyzed via cluster analysis to identify two categories of firms: those achieving primarily quality outcomes and those achieving both quality and innovation outcomes. Executives from two firms in each category were interviewed to provide detail on the management practices used by the companies. Interview transcripts were examined to identify similarities and differences in practices between the two categories of firms. Results suggest several specific areas of focus for firms wanting to adapt their quality management practices to achieve both quality and innovation performance. For example, firms focused on innovation proactively seek to identify and meet customers' needs whereas quality-focused firms primarily emphasize reacting to customer complaints. More specifically with respect to 'customer focus', firms focused on innovation emphasize convenience for their customers through practices such as standardizing product lines and providing product specifications on their websites. In contrast, neither quality-focused firm had a website. These firms were at their production capacity (at least prior to the recession) and viewed websites strictly as a means to attract new business rather than as a service to existing customers. Also with regards to customer focus, firms focused on innovation sought to generate new business - not just for their company, but for their customers as well. Beyond customer focus, firms focused on innovation provide employees with opportunities to help the organization implement changes. With respect to benchmarking, firms focused on innovation actively sought to measure their performance against the 'best practice' in the industry; firms focused primarily on quality performance demonstrated little if any emphasis on benchmarking. Finally, there were apparent overarching and hence cultural differences between the two categories of firms - firms focused on innovation were more proactive, strategic, and willing to take risk; in addition, these firms discussed innovation as the means to improve product quality, reduce costs, or attract new customers. By contrast, the quality-focused firms were reactive, conservative, and risk-averse; these firms discussed innovation primarily as 'technology' without reference to potential linkages to company performance.
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Schutte, Sumari. "Development of value added ostrich (Struthio Camelus) meat products." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/20860.

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Thesis (MSc)--Stellenbosch University, 2008.
ENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five levels of olive oil were added to a polony formulation in 5% increments from 0 to 20%. Hardness, gumminess and shear force values decreased (P≤0.05) with increased levels of olive oil. The L* and b* values decreased (P≤0.05) with increased levels of olive oil producing lighter and more yellow products. Ostrich polony proved to have a favourable fatty acid profile in line with international recommended standards. A trained sensory panel found that the effect of increased levels of olive oil on had an effect (P≤0.05) on the sensory characteristics of colour; processed meat aroma and flavour; ostrich aroma; olive oil aroma; firmness and juiciness. A consumer panel found all the olive oil treatments to be acceptable. It can be concluded that olive oil can be used successfully for the production of low fat ostrich meat polony. In a restructured ostrich ham five decreasing levels of phosphate (0.7, 0.53, 0.35, 0.18 and 0%) were substituted with five increasing levels of carrageenan (0, 0.1, 0.2, 0.3 and 0.4%). The cooked yield of the restructured ostrich ham decreased significantly (P≤0.05) with decreased levels of phosphate. No tendencies in instrumental colour measurements with relation to decreased levels of phosphate were revealed. Hardness, cohesiveness and gumminess increased with decreased levels of phosphate. Ostrich ham had a favourable fatty acid profile and the latter is in line with international recommended standards. The trained sensory panel found that decreased levels of phosphate had a significant effect on the ham sensory characteristics of meat aroma and flavour; ostrich meat aroma and flavour and mealiness, but no significant effect on the spicy aroma and flavour. Three ham treatments with different levels of phosphate (0.7, 0.35 and 0%) were presented to a consumer panel. The consumer panel found the ham treatments with levels of 0.7 and 0.35% most acceptable. Carrageenan can be used to substitute phosphate at a level of 0.35% phosphate and 0.2% carrageenan in ostrich ham. Ostrich bacon was produces with five targeted salt (NaCl) levels of 3.5, 2.75, 2.0, 1.25, and 0.5%. Decreased salt levels had no significant effect on the L*, a* and b* values of the five treatments. Ostrich bacon had a favourible fatty acid profile. A trained sensory panel found that the effect of increased levels of salt had a significant effect on bacon sensory characteristics of ostrich aroma and flavour smoky bacon aroma and flavour and saltiness. A consumer panel found all the bacon treatments acceptable, with 2.75 and 2.0% being most likable. It can be concluded that, from a technical point of view, the salt content in ostrich bacon can be reduced successfully to produce ostrich bacon with low salt levels, although consumer preference for salt remains high.
AFRIKAANSE OPSOMMING: Die doelstellings van hierdie studie was drievoudig: (i) om die effek van die vervanging van varkvet met olyfolie op die fisiko-chemiese en sensoriese eienskappe van volstruispolonie te bestudeer; (ii) om die effek van die vervanging van natriumtripolifosfaat met iotakarrageenan op die fisikochemiese en sonsoriese eienskappe op die van hergestruktureerde volstruisham te bestudeer; en (iii) om die effek van sout (NaCl) vermindering op die fisiko-chemiese en sensoriese eienskappe van volstruisspek te bestudeer. Die polonie behandelings het uit vyf vlakke olyfolie bestaan wat by die polonie formulasie in 5% inkremente 0% tot 20% gevoeg is. Hardheid, taaiheid en skeurkrag het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie. Die L*- en b*-waardes het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie en uiteibdelik ‘n ligter en geler produk geproduseer. Die betrokke volstruispolonie behandelings het ‘n gunstige vetsuurprofiel wat in lyn is met internasionale aanbevole standaarde. ‘n Opgeleide sensoriese paneel het gevind dat die verhoogde vlakke van olyfolie ‘n betekenisvolle (P≤0.05) effek het op die kleur, geprossesseerde vleisgeur en -aroma, volstruis aroma, olyfolie aroma, fermheid en sappigheid. ‘n Verbruikerspaneel het gevind dat al vyf polonie behandelings aanvaarbaar is. Olyfolie kan dus suksesvol gebruik word in die produksie van laevet volstruispolonie. Hergestruktureerde volstruisham het bestaan uit vyf afnemende fosfaat vlakke (0.7, 0.53, 0.35, 0.18 and 0%) en vyf toenemende vlakke van karrageenan (0, 0.1, 0.2, 0.3 and 0.4%). Die opbrengs van gaar hergestruktureerde volstruisham het afgeneem (P≤0.05) met verlaagde vlakke van fosfaat. Geen betekenisvolle patroon is in instrumentele kleurmeting gevind nie. Hardheid, binding en taaiheid het toegeneem met afnemende fosfaat vlakke. Daar is bewys dat volstruisham ‘n gunstige vetsuurprofiel het wat in lyn is met internasionale aanbevole standaarde het. ‘n Opgeleide sensoriese paneel het gevind dat afnemende fosfaatvlakke ‘n betekenisvolle effek op die sensoriese eienskappe van volstruisvleis geur en aroma asook melerigheid, maar geen betekenisvolle effek op die speserygeur en -aroma gehad nie. Drie behandelings met verskillende fosfaat vlakke (0.7, 0.35 and 0%) is deur ‘n verbruikerspaneel vir aanvaaraarheid getoets. Die verbruikerspaneel het gevind dat die behandelings met 0.7 en 0.35% fosfaat aanvaarbaar was. Karrageenan kan dus gebruik word om fosfaat te vervang by ‘n vlak van 0.35% fosfaat en 0.2% karrageenan in volstruisham. Volstruisspek is geproduseet met vyf soutvlakke (NaCl), nl 3.5, 2.75, 2.0, 1.25 en 0.5%. Verlaagde soutvlakke het geen beteknisvolle effek op die L*-, a*- en b*-waardes van die vyf behandelings gehad nie. Volstruisspek het ook ‘n besonder gunstige vetsuurprofiel. ‘n Opgeleide sensoriese paneel het gevind dat die effek van verhoogde soutvlakke ‘n betekenisvolle effek het op die volgende sensoriese eienskappe: geur en aroma van volstruisvleis; geur en aroma van gerookte spek; en southeid. ‘n Verbruikerspaneel het gevind dat al die behandelings aanvaarbaar was, met die monsters met 2.75 and 2.0% sout as mees aanvaarbaar. In opsomming, die soutinhoud van volstruisspek kan uit ‘n tegniese oogpunt suksesvol verlaag word om ‘n produk met ‘n laer soutinhoud te produseer, alhoewel verbruikersvoorkeur vir sout hoog bly.
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Rosenstreich, Daniela, and n/a. "A consumer-oriented view of quality : an exploratory study of quality in the context of marketing�s scholarly articles." University of Otago. Department of Marketing, 2007. http://adt.otago.ac.nz./public/adt-NZDU20070928.160805.

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Current models of quality in the marketing discipline tend to have a producer orientation. Influences on quality outside the control of the firm, such as consumer perceptions or needs, are only addressed in a rudimentary manner. While quality is acknowledged as being determined by the consumer and akin to an attitude, ironically, literature on quality is not well grounded in relevant theory from psychology and related disciplines. This thesis presents an exploration of quality and its meaning within the context of assessing scholarly marketing articles. The objective of the study is to develop a new consumer- oriented model of quality to enhance understanding of the construct, enabling marketers to better influence consumers� assessment of quality. The academic marketplace involves articulate and experienced producers, channel members and consumers. An investigation of quality within the context of marketing�s scholarly articles therefore provides rich material for refining the quality construct. The first stage of the research addressed two research questions related to scholarly articles: RQ1: What intrinsic factors (article attributes) influence quality assessments? RQ2: What extrinsic factors (external to the article) influence quality assessments? The components of quality in scholarly articles were drawn from several sources: literature sources; journal editorial policies; key informant interviews; and analysis of the content and editorial boards of the top journals. Overall, results suggested a connection between consumers� assessments of quality and factors such as their belief structures, reference group norms, and consumption context. The empirical findings led to further investigation through literature analysis. Theories from psychology helped to explain the interplay of beliefs, attitudes and perceptions in quality assessments and suggest consumer characteristics (such as the rigidity of mental sets, or novelty seeking behaviour) that influence that interplay. On a theoretical level, the new quality model integrates theories of psychology with product-oriented aspects providing a multifaceted view of the quality construct. This is achieved by using the Theory of Planned Behaviour as the central framework, providing a robust depiction of quality assessment from a consumer perspective. Elements of quality from managerial models, such as product attributes and company image, are found to fit logically into the new structure. The new model also reveals connections with the philosophy and sociology of science and provides an enhanced understanding of the workings of academia and the dissemination of scholarly knowledge. There has previously been no comprehensive study of quality in academic articles, therefore on a practical level the model of quality supports authors in producing improved manuscripts, thus enabling faster review and dissemination of research within the discipline. Further research to refine and test the model is recommended.
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Kenger, Patrik. "Module property verification : A method to plan and perform quality verifications in modular architectures." Doctoral thesis, Stockholm, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-3965.

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Books on the topic "Quality of products"

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Abowd, John M. Product quality and worker quality. Cambridge, MA: National Bureau of Economic Research, 1995.

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Taguchi, Genʼichi. Introduction to quality engineering: Designing quality into products and processes. Tokyo: The Organization, 1986.

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Berry, Thomas H. Managing the total quality transformation. New York: McGraw-Hill, 1991.

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Vance, Mary A. Quality of products: A bibliography. Monticello, Ill: Vance Bibliographies, 1989.

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British Deming Association. National Forum. Quality is people not products. Salisbury: British Deming Association, 1991.

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Council for Agricultural Science and Technology., ed. Quality of U.S. agricultural products. Ames, IA: Council for Agricultural Science and Technology, 1996.

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Garvin, David A. Managing quality: The strategic and competitive edge. New York: Free Press, 1988.

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review, Harvard business, ed. Unconditional quality. Boston, MA: Harvard Business Review, 1991.

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Klopcic, Marija, Abele Kuipers, and Jean-François Hocquette, eds. Consumer attitudes to food quality products. The Netherlands: Wageningen Academic Publishers, 2012. http://dx.doi.org/10.3920/978-90-8686-762-2.

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Center for Devices and Radiological Health (U.S.). Office of Compliance, ed. Quality control guide for sunlamp products. Rockville, Md: U.S. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Devices and Radiological Health, 1988.

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Book chapters on the topic "Quality of products"

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Collin, Sonia, Vesna Jerkovic, M. Bröhan, and D. Callemien. "Polyphenols and Beer Quality." In Natural Products, 2333–59. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-22144-6_78.

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Bogoviz, Aleksei V., Elena I. Semenova, and Julia V. Ragulina. "Agricultural Products’ Quality." In The Future of the Global Financial System: Downfall or Harmony, 154–60. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-00102-5_15.

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Rao, T. V. S. Ramamohan. "Quality of Products." In Economic Efficiency of the Organizational Decisions of the Firm, 77–94. Berlin, Heidelberg: Springer Berlin Heidelberg, 1989. http://dx.doi.org/10.1007/978-3-642-75005-2_4.

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Sahi, Sarabjit S., Kim Little, and Victoria Kristina Ananingsih. "Quality Control." In Bakery Products Science and Technology, 489–509. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch28.

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Jaccheri, Letizia, and Marco Torchiano. "Classifying COTS Products." In Software Quality — ECSQ 2002, 246–55. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/3-540-47984-8_28.

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Fiore, Mariantonietta, and Francesco Contò. "The Quality Concept." In Advances in Dairy Products, 341–54. Chichester, UK: John Wiley & Sons Ltd, 2017. http://dx.doi.org/10.1002/9781118906460.ch4a.

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Silvestri, Raffaele, and Piermichele La Sala. "Food Quality Perception." In Advances in Dairy Products, 355–66. Chichester, UK: John Wiley & Sons Ltd, 2017. http://dx.doi.org/10.1002/9781118906460.ch4b.

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Hill, Malcolm R., and Richard McKay. "Automotive Products and Components." In Soviet Product Quality, 68–91. London: Palgrave Macmillan UK, 1988. http://dx.doi.org/10.1007/978-1-349-09290-1_5.

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Guzmán, Carlos, Maria Itria Ibba, Juan B. Álvarez, Mike Sissons, and Craig Morris. "Wheat Quality." In Wheat Improvement, 177–93. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90673-3_11.

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AbstractWheat quality is a complex concept whose importance lies in determining the ability of each segment of the post-harvest processing and marketing industries to minimize cost while maximizing profit. Wheat quality is also a highly subjective concept that could be defined differently by the various stakeholders in the wheat value chain. It is usually subdivided into milling, processing, end-use and nutritional quality. Of these subcomponents, end-use quality, the ability of a wheat variety to produce a specific food according to the consumers preferences is probably the most important. Wheat is used to make hundreds of different products worldwide, each one with specific grain quality requirements. In this chapter are explained the main traits that define end-use quality (grain hardness, gluten, color and starch) and that need to be modulated to obtain the desired product properties. The genetic control as well as the environmental effects on those traits are also presented. Finally, breeding and selection strategies to genetically improve end-use quality for the most important wheat products globally (bread, noodles, cookies, and pasta) are presented in brief.
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Kaneniwa, Masaki. "Quality of Freshwater Products." In Handbook of Seafood Quality, Safety and Health Applications, 119–29. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444325546.ch10.

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Conference papers on the topic "Quality of products"

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Kropholler, H. W., and T. J. Prior. "An Evaluation of the Factors Affecting Perforation Quality." In Products of Papermaking, edited by C. F. Baker. Fundamental Research Committee (FRC), Manchester, 1993. http://dx.doi.org/10.15376/frc.1993.2.1023.

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Samples of two types of carton board, a coated white line chip (WLC) and a folding boxboard (FBB), were perforated using an experimental cutting forme. Variations such as depth of cut and rule condition were introduced. These samples were then torn using an Elmendorf tear tester and assessed for their mode of failure. The results indicate that the detrimental effects of worn rules and poor cutting depth can be magnified by the size and relationship of certain board properties, particularly tear and plybond strength. The test results and micrographs suggest an unaided visual examination of the perforated line is insufficient to guarantee clean tearing, particularly when worn rules have been used. The effect of the pronounced directionality in the WLC has been demonstrated with regards to the perforation performance. The results have also indicated that plybond/tear ratio is significant in the mode of failure. The usefulness of transmitted light coupled with magnification has been shown with respect to the examination of perforations for quality control purposes. This holds possibilities within QC as a method of assessment.
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Mörö, J., P. T. Oittinen, M. Johansson, and K. Ebeling. "Copy Quality and Readability of Dip Containing Copy Papers – Prepared Contribution." In Products of Papermaking. Fundamental Research Committee (FRC), Manchester, 1993. http://dx.doi.org/10.15376/frc.1993.3.1449.

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Marlina, Marlina. "Quality Analysis of Tiongkok Products." In Proceedings of the 5th UPI International Conference on Technical and Vocational Education and Training (ICTVET 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/ictvet-18.2019.29.

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Đurđević, Sanja, Igor Tomašević, Slaviša Stajić, and Dušan Živković. "QUALITY OF MINCED MEAT PRODUCTS." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.48sdj.

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Minced meat is a popular and widely consumed food worldwide. The quality of meat products is often associated with microbiological correctness, sustainability, and sensory properties. The quality of minced meat and minced meat products is affected by a variety of factors. The European Union (EU) has established regulations to standardize and enhance the quality of minced meat products. Adherence to these regulations plays a crucial role in meeting the desired nutritional composition and sensory attributes of minced meat products.
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Sarkar, Abahan, Sourav Chakraborty, and B. K. Roy. "Image processing based product label quality control on FMCG products." In 2015 International Conference on Energy, Power and Environment: Towards Sustainable Growth (ICEPE). IEEE, 2015. http://dx.doi.org/10.1109/epetsg.2015.7510126.

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PACANA, A. "Method Supporting Improving Products in Terms of Qualitative-Environmental." In Quality Production Improvement and System Safety. Materials Research Forum LLC, 2023. http://dx.doi.org/10.21741/9781644902691-27.

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Abstract. Problems with product quality during negative climate changes make the continuous improvement process difficult. The search for approaches consists of methodical and possible detailed analysis areas of these types of problem types. Therefore, the objective of the article was to develop a method to analyze problems with the quality of products considering the impact on the natural environment. The method was developed by a coherent combination of selected techniques, i.e.: brainstorming (BM), Ishikawa diagram, 5M rule, multiple voting, seven-point Likert scale, and the IPA method. A method was carried out for mechanical seal of the 410 alloy, on which a porosity cluster was detected. The originality of the study is that the proposed method supports a consistent methodical analysis of any problem with the quality of products and verifies these problems in view of their impact on the natural environment. Simultaneously, the result obtained from the method determines the main causes of the problem, from which to begin improving the quality of the product considering the impact on the natural environment. This method can be applied to any product and the incompatibilities detected on them. Therefore, the method can be used in service-production enterprises to improve products in terms of qualitative-environmental.
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BLOOM, HOWARD. "PDES - The key to quality products." In 1st National Total Quality Management Symposium. Reston, Virigina: American Institute of Aeronautics and Astronautics, 1989. http://dx.doi.org/10.2514/6.1989-3189.

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Xu, Yaoqun, Qijia Yu, and Yi Zheng. "Supply Chain Coordination of Consumer Electronics Products Considering Product Quality Level." In 2020 39th Chinese Control Conference (CCC). IEEE, 2020. http://dx.doi.org/10.23919/ccc50068.2020.9189485.

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Huber, Martin, Birgit Wessel, Martin Habermeyer, and Achim Roth. "Quality of orthorectified TerraSAR-X products." In 2007 IEEE International Geoscience and Remote Sensing Symposium. IEEE, 2007. http://dx.doi.org/10.1109/igarss.2007.4423707.

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Soliman, Essam, and Bander Alzahrani. "Quality Assessment of 3D Printed Products." In 2021 12th International Conference on Mechanical and Aerospace Engineering (ICMAE). IEEE, 2021. http://dx.doi.org/10.1109/icmae52228.2021.9522553.

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Reports on the topic "Quality of products"

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Shults, Gary W., Joseph S. Cohen, Vera C. Mason, John J. Howker, and Eugen Wierbicki. Radappertized Beef Products, Their Technology and Quality. Fort Belvoir, VA: Defense Technical Information Center, June 1999. http://dx.doi.org/10.21236/ada364709.

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Sylvia, Emily. Incentivizing higher-quality agricultural outputs. J-PAL, September 2021. http://dx.doi.org/10.31485/pi.3010.2021.

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Despite making investments in technologies and practices to improve the quality of their products, smallholder farmers in low- and middle-income countries do not often receive higher prices for their higher-quality agricultural goods. Disorganized markets with many intermediaries may make quality certification of goods more difficult, thus causing missed opportunities for consumers to eat better and producers to earn higher profits.
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Sylvia, Emily. Incentivizing higher-quality agricultural outputs. J-PAL, September 2021. http://dx.doi.org/10.31485/pi.3010.2021.

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Despite making investments in technologies and practices to improve the quality of their products, smallholder farmers in low- and middle-income countries do not often receive higher prices for their higher-quality agricultural goods. Disorganized markets with many intermediaries may make quality certification of goods more difficult, thus causing missed opportunities for consumers to eat better and producers to earn higher profits.
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Setlur, Anant, Linda Briel, Robert Cleaver, Brent Clothier, Yan Gao, Richard Harlow, Claire Henderson, et al. Phosphor Systems for Illumination Quality Solid State Lighting Products. Office of Scientific and Technical Information (OSTI), March 2010. http://dx.doi.org/10.2172/992847.

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Childress, C. E. (Quality control and nondestructive test procedures for welded products). Office of Scientific and Technical Information (OSTI), November 1990. http://dx.doi.org/10.2172/6421605.

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Carroll Mobley, Yogeshwar Sahai, and Jerry Brevick. The Effects of Externally Solidified Product on Wave Celerity and Quality of Die Cast Products. Office of Scientific and Technical Information (OSTI), October 2003. http://dx.doi.org/10.2172/816408.

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Leavengood, Scott. Identifying Best Quality Management Practices for Achieving Quality and Innovation Performance in the Forest Products Industry. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.136.

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Salahuddin, Mir, and Young-A. Lee. Quality Features of Wearable Technology Embedded Products Using the Kano Model. Ames (Iowa): Iowa State University. Library, January 2019. http://dx.doi.org/10.31274/itaa.8784.

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Letchworth, Rebecca, and Mallori Guthrie. Generation Y’s Perception of Price and Quality Related to Apparel Products. Ames: Iowa State University, Digital Repository, 2013. http://dx.doi.org/10.31274/itaa_proceedings-180814-511.

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Malyisheva, T. V., and A. V. Sainchuk. Methodology for assessing the effectiveness of quality management of petrochemical products. OFERNIO, December 2022. http://dx.doi.org/10.12731/ofernio.2022.25077.

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