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1.
Some controversy exists about the advocacy of top-down versus bottom-up forecasting strategies. Top-down forecasting refers to the process of forecasting the demand for the aggregate of items in a class and then inferring individual demands according to a percentage of the total; bottom-up refers to separately forecasting the requirements for each individual item. This paper outlines the relative advantages of each strategy and indicates the situations in which each should be preferred. 相似文献
2.
An enzyme immunoassay for nisin 总被引:10,自引:0,他引:10
M. B. FALAHEE M. R. ADAMS J. W. DALE B. A. MORRIS † 《International Journal of Food Science & Technology》1990,25(5):590-595
The development of an enzyme-linked immunosorbent assay (ELISA) for nisin using polyclonal antiserum is described. The method has a limit of detection of 1.9 X 10−2 i.u. ml−1 and correlates well with the bioassay. Its use in the analysis of commercial processed cheese samples is described and the results obtained compared with those from the bioassay. 相似文献
4.
In 1986, 1988 and 1989, fruit from highbush blueberry (Vaccinium corymbosum L., cvs Collins, Bluecrop, and Herbert) and rabbiteye blueberry (V. ashei Reade, cvs Climax, Tifblue, and Menditoo) grown at the same location were compared for size, raw product quality, storage, and sensory attributes. Compared with rabbiteye blueberry fruit, fruit of highbush cvs were generally larger in size, volume, and surface area and higher in titratable acidity, higher Hunter color attributes of ‘L’, ‘a’, ‘b’, and chroma, protein, P, Ca, Mg, Mn, Fe, Cu, B (dry wt. basis), and higher in decay and water loss after 3 weeks storage at 7 C. Rabbiteye fruit, compared with highbush fruit, were generally higher in pulp pH, percent soluble solids, percent dry matter, seed weight per fruit, weight per seed, fruit height/width ratio, periderm dry weight per fruit, periderm wt. per surface area (in mg/cm2), sugar:acid ratio, firmness (as shear), and in sensory seediness. Fruit soluble solids, dry matter, hue, titratable acidity, pulp pH, and firmness of both species were influenced by weather (years). 相似文献
5.
In this paper, we describe an analytical model to determine contracting policies for a firm that purchases components from external suppliers. The model evaluates the tradeoff between the flexibility offered by short term contracts arid the fixed investments, improvement opportunities and price certainty associated with long term contracts. We show that long term contracts may not always be optimal, and discuss conditions under which short term contracts may be justified. During a recent survey of supply managers, we observed that managers often tend to participate in short term contracts, even though they claim to seek long term relationships with suppliers. Sensitivity analysis of our model provides some explanation for this observed inconsistency. We also discuss managerial implications of the analysis. 相似文献
6.
Decreasing the delay in proper cooling of apples before storage can decrease the softening of fruit in storage. Three apple cultivars were studied and storage delays were simulated for two growing seasons. Each cultivar showed a different softening rate in storage as a result of delays in cooling. Apple cultivars should be cooled rapidly especially those susceptible to firmness loss as a result of delays in cooling. 相似文献
7.
JUSTIN M. TUOMY 《Journal of texture studies》1976,7(1):5-9
The need for improved texture evaluation methods in meat product development and procurement is discussed with emphasis on problems facing the Armed Forces. It is pointed out that inexpensive, reproducible, simple methods are needed similar to, for example, the rapid moisture analysis equipment now being used in chemical evaluation of foods. 相似文献
8.
Abstract Minimization of color degradation in blush wines was investigated. Cabernet Sauvignon wines produced with sulfur dioxide (SO2) at different levels (0, 30, 60, and 120 mg/L) added at crush and bottling were evaluated during 12 months of storage at 16C. Addition of SO2 at crush did not affect browning (absorbance at 420 nm) but increased red color (absorbance at 520 nm). As SO2 levels at bottling increased, browning and red color decreased. Prefermentation treatments (hyperoxidation, nitrogen sparging, and SO2 addition) and tannic acid addition at bottling in Cabernet Sauvignon, Delaware, and Noble blush wines stored at 16 and 37C were evaluated. Prefermentation treatments did not affect red color. Browning differences were observed in Cabernet Sauvignon but not in Delaware and Noble wines. In blush wines from all cultivars, as tannic acid levels increased, browning and red color increased. The prefermentation treatments can be used to minimize color degradation in the cultivars evaluated. 相似文献
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