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HACCP : a practical aproach| (2nd ed, 1998) / Mortimore, Sara

book: http://library.hud.ac.uk/catlink/bib/346280

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  1. Innovative food science & emerging technologies
  2. Journal of food processing and preservation
  3. Food science & technology
  4. European journal of lipid science and technology
  5. Journal of applied microbiology
  6. Postharvest biology and technology
  7. Food microbiology
  8. Journal of food science
  9. International journal of dairy technology
  10. Food hydrocolloids
  11. International journal of food sciences and nutrition
  12. Journal of food engineering
  13. Journal of the science of food and agriculture
  14. Nutrition research reviews
  15. Meat science
  16. Nutrition research (New York, N.Y.)
  17. Nutrition bulletin
  18. Journal of applied microbiology
  19. Trends in food science & technology
  20. International journal of food science & technology
  21. International journal of food microbiology
  22. Food control
  23. Food chemistry
  24. Prepared foods
  25. Food quality and preference
  26. British journal of nutrition
  27. Critical reviews in food science and nutrition
  28. Dairy industries international
  29. Journal of agricultural and food chemistry
  30. Nutrition reviews
  31. American journal of clinical nutrition
  32. Food technology (Chicago)
  33. European journal of clinical nutrition
  34. Nutrition bulletin
  35. Journal of nutrition
  36. Journal of human nutrition and dietetics
  37. Review of nutrition and food science
  38. Public health nutrition
  39. Appetite
  40. Proceedings of the Nutrition Society
  41. Journal of nutrition education and behavior
  42. Journal of chromatography. A
  43. Journal of the American Dietetic Association
  44. British food journal (1966)
  45. International journal of epidemiology
  46. Journal of the Royal Society for the Promotion of Health
  47. American journal of preventive medicine
  48. Caterer & hotelkeeper
  49. Daily mail (London, England)
  50. Health education (Bradford, West Yorkshire, England)
  51. BMJ. British medical journal (International ed.)
 
  1. Listeria : a practical approach to the organism and its control in foods (2nd ed, 2005) / Bell, C.
  2. Nitrate and man : toxic, harmless or beneficial? (2002) / L'hirondel, Jean
  3. Making the most of HACCP : learning from other's experience (2001) / Mayes, Tony
  4. Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C.
  5. An introduction to food colloids (1992) / Dickinson, Eric
  6. Thermal properties of foods and agricultural materials (1980) / Mohsenin, Nuri N.
  7. Fats in food technology (2002) / Rajah, Kanes K.
  8. Food texture and viscosity : concept and measurement (2nd ed, 2002) / Bourne, Malcolm C.
  9. The Nitrate issue : a study of the economic and other consequences of various local options for limiting nitrate concentrations in drinking water. (1988) / Great Britain. Department of the Environment
  10. Instrumental methods for quality assurance in foods (1991) / Fung, Daniel Yee-Chak
  11. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
  12. Milk and milk products (4th ed, 1951) / Eckles, Clarence Henry
  13. Food microbiology (3rd ed, 2008) / Adams, M. R.
  14. Advances in sweeteners (1996) / Grenby, T. H.
  15. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
  16. Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S.
  17. Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K.
  18. Advances in thermal and non-thermal food preservation (1st ed, 2007) / Tewari, Gaurav
  19. National diet and nutrition survey : people aged 65 years and over. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of A griculture, Fisheries and Food and the Departments... (1998) / Finch, Steven
  20. Food safety : a practical and case study approach (2007) / McElhatton, Anna
  21. HACCP : a practical guide (1997) / Leaper, S.
  22. Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups
  23. Evaluation of certain food additives and contaminants : forty-first report of the Joint FAO/WHO Expert Committee on Food Additives. (1993) / Joint FAO/WHO Expert Committee on Food Additives (41st, 1993 : Geneva)
  24. Fats in food products (1994) / Moran, D. P. J.
  25. Food hygiene auditing (1997) / Chesworth, N.
  26. The nutrition of elderly people : report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy. (1992) / Great Britain. Working Group on the Nutrition of Elderly People
  27. Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S.
  28. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  29. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
  30. Modern food microbiology (6th ed, 2000) / Jay, James M.
  31. Food microbiology (2nd ed, 2000) / Adams, M. R.
  32. Food microbiology and hygiene (1985) / Hayes, P. R.
  33. Unit operations in food processing (2nd ed, 1983) / Earle, R. L.
  34. Vegetable processing (1991) / Arthey, David
  35. Food hygiene in the catering and retail trades (1982) / Davenport, John K.
  36. Nutritional care for older people : a guide to good practice (1999) / Copeman, June
  37. Dairy science and technology (2nd ed, 2006) / Walstra, Pieter
  38. Food allergy and intolerance. (2000) / Chan, Wynnie S.
  39. Modern food microbiology (7th ed, 2005) / Jay, James M.
  40. Essential Guide to Food Additives. (2nd ed, 2003) / Leatherhead Food R.A. Market Intelligence Section
  41. HACCP : principles and applications (1992) / Pierson, Merle D.
  42. Managing food hygiene (2nd ed, 1995) / Johns, Nicholas
  43. Meat science (5th ed, 1991) / Lawrie, R. A.
  44. Food allergy (1985) / Scowen, Patricia
  45. Farming, fertilizers and the nitrate problem (1991) / Addiscott, T. M.
  46. The chemical analysis of foods (7th ed, 1976) / Pearson, David
  47. Nutrition in pregnancy (1994) / British Nutrition Foundation
  48. Fundamentals of new food product development (1988) / Baker, Robert C.
  49. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
  50. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey)
  51. HACCP : a practical approach (1994) / Mortimore, Sara
  52. Intakes of intense and bulk sweeteners in the UK 1987-1988 : the twenty-ninth report of the Steering Group on Food Surveillance. (1990) / Steering Group on Food Surveillance
  53. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert
  54. Effectiveness of interventions to promote healthy eating in pregnant women and women of childbearing age : a review (1998) / Van Teijlingen, Edwin R.
  55. The science of bakery products (2007) / Edwards, W. P.
  56. The national diet & nutrition survey : adults aged 19 to 64 years : a survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for... (2003) / Henderson, Lynne
  57. The microbiology of safe food (2000) / Forsythe, S. J.
  58. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
  59. E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice
  60. Principles of food sanitation (3rd ed, 1994) / Marriott, Norman G.
  61. Nutrient content of food portions (1991) / Davies, Jill
  62. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
  63. The technology of dairy products (1992) / Early, R.
  64. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
  65. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R.
  66. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
  67. Food chemistry (1992) / Clark, Nigel
  68. Fatty acid and lipid chemistry (1996) / Gunstone, F. D.
  69. The Pennington Group : report on the circumstances leading to the 1996 outbreak of infection with E.coli 0157 in Central Scotland, the implications for food safety and the lessons to be learned. (1997) / Pennington Group
  70. Vegetarianism (1995) / Arens, Ursula
  71. Report on salmonella in eggs (1993) / Great Britain. Advisory Committee on the Microbiological Safety of Food
  72. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
  73. Sugars and sweeteners (1991) / Kretchmer, Norman
  74. Egg science and technology (4th ed, 1995) / Stadelman, William J.
  75. Understanding food science and technology (2003) / Murano, Peter S.
  76. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen
  77. Shelf life (2002) / Man, Dominic
  78. Frozen food technology (1993) / Mallett, C. P.
  79. Nutrition in the elderly (1989) / Horwitz, A.
  80. Analytical chemistry of foods (1995) / James, C. S.
  81. Hygiene : a complete course for food handlers (1991) / Hazelwood, David
  82. Food allergy and intolerance : current issues and concerns (2002) / Emerton, Victoria
  83. Principles of nutritional assessment (1990) / Gibson, Rosalind S.
  84. Food industry briefing: HACCP (2001) / Mortimore, Sara
  85. HACCP : food safety manual (1995) / Loken, Joan K.
  86. Food hygiene auditing (1999) / Chesworth, N.
  87. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
  88. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  89. Food colour and appearance (1994) / Hutchings, John B.
  90. Principles of food science / Food chemistry (1976) / Fennema, Owen R.
  91. Separation methods (1984) / Deyl, Zden<31>ek
  92. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
  93. Food processing and nutrition (1978) / Bender, Arnold E.
  94. Shelf life evaluation of foods (1994) / Man, C.M.D
  95. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
  96. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
  97. Micro-organisms in foods / Microbiological specifications of food pathogens. (1996) / International Commission on Microbiological Specifications for Foods
  98. Cook-chill catering : technology and management (1990) / Light, Nicholas D.
  99. Food safety [...]. / University of Wisconsin-Madison. Food Research Institute
  100. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.

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