@article{704715,
      recid = {704715},
      author = {Hill, Victoria.},
      title = {A Kaizen approach to food safety quality management in the  value chain from wheat to bread / [electronic resource] :},
      publisher = {Springer,},
      address = {Cham :},
      pages = {1 online resource (413 pages)},
      year = {2014},
      abstract = {This book provides a Management Science approach to  quality management in food production. Aspects of food  quality, product conformance and reliability/food safety  are examined, starting with wheat and ending with its value  chain transformation into bread. Protein qualities that  influence glycemic index levels in bread are used to  compare the value chains of France and the US. With Kaizen  models the book shows how changes in these characteristics  are the result of management decisions made by the wheat  growers in response to government policy and industry  strategy. Lastly, it provides step-by-step instructions on  how to apply kaizen methodology and Deming's work on  quality improvement to make the HACCPs (Hazard Analysis and  Critical Control Points) in food safety systems more  robust.},
      url = {http://library.usi.edu/record/704715},
      doi = {https://doi.org/10.1007/978-3-319-04250-3},
}