"Spoilage" Essays and Research Papers

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    Boston Creamery

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    RECOMMENDATIONS Management needs to determine which costs can be controlled and which costs cannot be controlled. The variance analysis simply showed that there was an unfavorable variance for manufacturing (99‚000 U). Manufacturing Cost of Goods Sold must be evaluated individually because of the underlying facets from just a number. This unfavorable number could be caused by either an increase in price or a waste in using the number of unit materials. The materials variance should be broken down

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    Fermentation Mic

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    process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic‚ since the desired bacteria would produce lactic acid. The lactic acid would control by inhibiting the spoilage of the cabbage or the cucumber. This was seen by the increase of the acidity in both of the environment‚ which was seen as the pH went from a neutral 7.0 to a relatively acidic 4.0. The drop in the pH from the acid production from lactic fermentation

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    case study

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    1. Forecasting of non-standardized products: Forecasting is the process of Estimating future demand for planning purposes. Forecasting is classified into two main categories‚ namely‚ qualitative and quantitative forecasting. In forecasting nonstandardized products‚ qualitative methods are used. But I am going to give a brief explanation about the quantitative methods. 1.1 Quantitative Methods: 1.1.1 Stationary Series Methods: Moving Averages Method: Moving average of order N is the arithmetic

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    Inventory Control System

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    Improving the Inventory Control System of 7 eleven Sto. Rosario‚ Angeles City Branch This study is established towards gathering and developing strategies that could solve the inappropriate inventory system of 7-eleven Sto. Rosario‚ Angeles City Outlet. The researchers established Trend analysis (regress over time) and Basic Economic Order Quantity (EOQ) to solve problem of inappropriate inventory management. The findings of this study revealed the problem on the current inventory management

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    The Feasibility of Pili (Canarium ovatum) Pulp Extract as an Effective Alternative Stamp Pad Ink Submitted in Partial Fulfillment of the Requirements in Research II (S.Y. 2013-2014) Sorsogon National High School Albert D. Dolana IV- Emerald Sofia Marie U. Escultura IV- Diamond July 19‚ 2013 Mrs. Cynthia Jardiolin INTRODUCTION Making stamp pad ink can be easy or complicated. Ink has been made for ages and has been used to write or draw on from papyrus to parchment to paper. Many

    Free Fruit Provinces of the Philippines Luzon

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    P.O.B SBA 2014 Name Of Candidate: Jameel Seecharan School: Asja Boy’s College Charlieville Centre #: Candidate #: Teacher: Contents DESCRIPTION OF BUSINESS 2 JUSTIFICATION OF LOCATION 3 SOURCES OF FIXED AND WORKING CAPITAL 6 ROLE OF ENTREPRENEUR 8 TYPE OF PRODUCTION 9 LEVELS OF PRODUCTION 10 QUALITY CONTROL MEASURES 11 USE OF TECHNOLOGY 12 LINKAGES 13 POTENTIAL FOR GROWTH 14 GOVERNMENT REGULATIONS 15 ETHICAL ISSUES 16

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    Effect of temperature and humidity on the transpiration rateof the whole mushrooms P.V. Mahajan * ‚ F.A.R. Oliveira‚ I. Macedo Department of Process and Chemical Engineering‚ University College Cork‚ Ireland Abstract Water loss or transpiration is an important physiological process that affects the main quality characteristics of fresh mushrooms‚such as saleable weight‚ appearance and texture. A loss in weight of only 5% may cause fresh produce to lose freshness and appear wiltedand it is an

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    Factory Visit Pertima

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    FDS 3413: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY WRITTEN REPORT: VISIT TO PERTIMA TERENGGANU SDN. BHD. AT CHENDERING 20TH NOVEMBER 2011 NAME : AIMI AMIRAH ARIFFIN MATRIC NO : 030209 LECTURER : PROF. CHE ABDULLAH ABU BAKAR OBJECTIVES * To investigate the canning factory management and supervision. * To describe the process of canned sardine. * To expose the students to real work situation in canning factory. INTRODUCTION On 20th November 2011‚ students of Food Technology

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    It was originally hypothesised that the reaction time would decrease with higher concentrations of the reactants‚ potassium iodate and sodium bisulfite as collision theory stated that more molecules present in a given volume meant a greater chance they would collide. Furthermore‚ the time was expected to decrease with higher temperatures as it influenced the reactant particles by raising their kinetic energy. However‚ the data collected from this experiment only partially supported this hypothesis

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    Process Costing

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    P E S Institute of Technology Department of MBA 100 Feet Ring Road‚ BSK III Stage‚ Bangalore – 560 085 A TERM PAPER On Process Costing Submitted in fulfillment of the requirements for the 3rd SEM MBA Management Accounting and Control Systems Submitted to: Submitted by: Prof. G V M Sharma Vandana Rajput Dept. of MBA 1PB11MBA60 INTRODUCTION: Process costing is

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