The Economical Dimension of Food Quality

Luminiţa Pîrvulescu, Claudia Sîrbulescu, Carmen Dumitrescu, Vladislava Radovan
The need of monitoring the quality through specific indices has lead to the use of mathematics and statistic methods, considering quality (Q) as a function of the main characteristics analysed according to the consumers’ needs and requests. There are different ways of calculating analytical indices of economic efficiency, mainly of the total production cost index, for different dairy products. In this paper, the total production cost index was obtained by assessing each expense element within the technological process with the help of measurements, corroborations and calculus.
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