- Final report on the review of the Colouring matter in food regulations 1973 (1987) / Great Britain. Food Advisory Committee
- 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)
- Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
- Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
- Dietary reference values : a guide (1991) / Salmon, Jenny
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health