Food microbiology| (2nd ed, 2000) / Adams, M. R.

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JOURNALS		BOOKS
British journal of nutrition		Rancidity in foods (2nd ed, 1989) / Allen, J. C. Guidelines for good hygienic practice in the manufacture of chilled foods (3rd ed, 1997) / Chilled Food Association Dietary fibre and related substances (1994) / Johnson, I. T. An introduction to food colloids (1992) / Dickinson, Eric Guidelines for the handling of chilled foods. (2nd ed, 1990) / Institute of Food Science and Technology (UK) Product and process innovation in the food industry (1997) / Traill, Bruce Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S. Elementary food science (4th ed, 1996) / Vieira, Ernest R. Vegetarianism : lifestyles and food practices of women vegetarians (1993) / Neale, Roger John Modern food microbiology (7th ed, 2005) / Jay, James M. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. The chemistry of cooking : an account of what happens to food before, during and after cooking. (1992) / Coenders, A. Food allergy and intolerance : current issues and concerns (2002) / Emerton, Victoria Modern food microbiology (6th ed, 2000) / Jay, James M. Water and food quality (1989) / Hardman, Thelma M. Food biochemistry (1991) / Alais, C. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O. Advances in sweeteners (1996) / Grenby, T. H. Micro-organisms in foods / Microbiological specifications of food pathogens. (1996) / International Commission on Microbiological Specifications for Foods Frozen food technology (1993) / Mallett, C. P. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Foodborne illness (1991) / Waites, W. M. Meat science (5th ed, 1991) / Lawrie, R. A. Adolescent nutrition (1982) / Winick, Myron Unit operations in food processing (2nd ed, 1983) / Earle, R. L. McCance and Widdowson's The composition of foods. (5th ed, 1991) / McCance, Robert Alexander The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith The BMA guide to pesticides, chemicals and health. (1992) / British Medical Association Principles of nutritional assessment (1990) / Gibson, Rosalind S. Shelf life evaluation of foods (1994) / Man, C.M.D Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L. Pesticides - developments, impacts, and controls (1995) / Best, Gerald The technology of dairy products (1992) / Early, R. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Food additives in perspective (1986) / Wheelock, J. Verner Food science. (2nd ed, 1982) / Charley, Helen Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne New food product development : from concept to marketplace. (1994) / Fuller, Gordon W. National diet and nutrition survey : young people aged 4 to 18 years. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of Agriculture, Fisheries and Food and the Departments... (2000) / Gregory, Jan Food industry briefing: HACCP (2001) / Mortimore, Sara Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Food handbook (1990) / Catsberg, C. M. E. Vegetarian diets. (1988) / British Nutrition Foundation Product development guide for the food industry (1996) / Shaw, R. The essential guide to food hygiene (4th ed, 1991) / Aston, Graham Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Sugars and sweeteners (1991) / Kretchmer, Norman Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen Recommended dietary allowances (10th ed, 1989) / National Research Council (U.S.). Subcommittee on the Tenth Edition of the RDAs Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten HPLC in food analysis (2nd ed, 1988) / Macrae, R. Analytical chemistry of foods (1995) / James, C. S. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Vegetarianism (1995) / Arens, Ursula Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Food hygiene auditing (1999) / Chesworth, N. Food hygiene auditing (1997) / Chesworth, N. HACCP : a practical approach (1994) / Mortimore, Sara Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) The Diets of British schoolchildren (1989) / Great Britain. Department of Health Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Principles and practices for the safe processing of foods (1993) / Shapton, David A. HACCP : food safety manual (1995) / Loken, Joan K. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. HACCP : principles and applications (1992) / Pierson, Merle D. Food product development : from concept to the marketplace (1991) / Graf, Ernst Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. The science of food (4th ed, 1996) / Gaman, P. M. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Nutritional aspects of cardiovascular disease : report of the Cardivascular Review Group, Committee on Medical Aspects of Food Policy. (1994) / Great Britain. Cardiovascular Review Group Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael Microbes and man : (4th ed, 2000) / Postgate, J. R. Dietary reference values : a guide (1991) / Salmon, Jenny Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A. Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Essentials of human nutrition (2nd ed, 2002) / Mann, Jim Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret Manual of nutrition (11th ed, 2008) / Great Britain. Food Standards Agency Human nutrition (11th ed, 2005) / Geissler, Catherine High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie Essentials of sports nutrition (2nd ed, 2002) / Brouns, F. Essential statistics (4th ed, 2001) / Rees, D. G.