| Message from Vice-President |
 |
Shirou Fujita |
5 |
| Features |
HACCP -its Present State |
|
|
| Introduction |
Know and Implement HACCP |
Yoichi Kato |
6 |
|
HACCP System as a Total Hygienic Controlled Food Production Process |
Sadao Komemushi |
7 |
|
Current Condition and Trends of Overseas HACCP |
Tadayoshi Tsujimura |
14 |
|
HACCP in Dairy Products |
Hidekuni Nehashi |
20 |
|
HACCP System on Eating out Industry |
Takeyoshi Ueno |
27 |
|
ISO 9000 and HACCP |
Yoichi Kato |
34 |
| Activity Report of Research Section |
Report of Research Section: Quality Education |
Tadashi Yoshizawa |
39 |
| Reportage |
The 64th Symposium |
Masahiko Yamazaki |
41 |
| Reportage |
The 66th Symposium |
Masahiko Fujita |
44 |
| Contributed Paper |
Conversational Data Analysis System for Graphical Gaussian Modeling |
Masami Miyakawa |
50 |
|
|
Toshiro Haga |
|
| Technical Note |
A Proposal of Supplemental Control Chart for the Simultaneous Control of (x,s) |
Hiroshi Ohta |
61 |
|
|
Etsuko Kusukawa |
|
| Contributed Article |
Value Indices to Fit the Corporate Paradigm Shift and Their Optimum Uses |
Naoaki Teshima |
69 |
| Applied Research |
One Methodology for Solution Service to Meet Customers' Needs Accurately -Utilization of "customer value" Indices |
Naoaki Teshima |
78 |
| Quality Report |
A Method for Determining Component Values in an Electric Circuit by Multiple Regression Analysis |
Ken-ichi Suenami |
87 |
