Quality of Food Products in Bangladesh

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This work investigates food acceptability by analyzing key predictors and employing a statistical technique to assess the impact of physiochemical and microbial characteristics on various food types. Utilizing data from the Institute of Food Science and Technology in Dhaka, the study examines eight food categories and 678 products through Single Stage Cluster Sampling. It incorporates statistical methods to evaluate the significance of results, demonstrating the technique's adaptability and effectiveness in determining food quality and acceptability.