The quality of the finite product is the sum of the qualities of all the steps taken in the process through which the raw material goes, possibly being made through a collective effort and common acceptance of the competition qualitative criteria. The concept of "the quality of a food product" includes the requirements of nutritional, hygienic, sanitarian, technological and commercial order. The
... [Show full abstract] nutritive criterion refers to the food content in proteins, carbohydrates, lipids, mineral substances and vitamins.