Food hygiene auditing| (1999) / Chesworth, N.

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JOURNALS		BOOKS
Food and chemical toxicology Trends in food science & technology Nutrition reviews American journal of clinical nutrition Review of nutrition and food science Journal of the American Dietetic Association		Nutritional aspects of fish (rev ed, 1993) / Groom, Hilary Development and use of microbiological criteria for foods (1999) / Bell, Chris Managing food hygiene (2nd ed, 1995) / Johns, Nicholas Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. Industry guide to good hygiene practice : catering guide. (1995) The food hygiene handbook (22nd ed, 2006) / Sprenger, Richard A. Principles of food sanitation (3rd ed, 1994) / Marriott, Norman G. Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A. Foundations of food science (1981) / Hawthorn, John Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice Unit operations in food processing (2nd ed, 1983) / Earle, R. L. Advances in sweeteners (1996) / Grenby, T. H. Developments in food colours (1980) / Walford, John Managing food hygiene (1991) / Johns, Nicholas Water and food quality (1989) / Hardman, Thelma M. Food additives in perspective (1986) / Wheelock, J. Verner Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. 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 McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Shelf life (2002) / Man, Dominic Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Gel electrophoresis of proteins : a practical approach. (3rd ed, 1998) / Hames, B. D. Food industry briefing: HACCP (2001) / Mortimore, Sara Modern food microbiology (6th ed, 2000) / Jay, James M. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. Practical cookery (10th ed, 2004) / Foskett, David Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith The food hygiene handbook (4th ed, 1987) / Sprenger, Richard A. Frozen food technology (1993) / Mallett, C. P. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Bergey's manual of determinative bacteriology (9th ed, 1993) / Bergey, D. H. The eating habit (1994) / Leese, Henry J. Food microbiology (2nd ed, 2000) / Adams, M. R. HACCP : principles and applications (1992) / Pierson, Merle D. Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael Shelf life evaluation of foods (1994) / Man, C.M.D HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Foodborne illness (1991) / Waites, W. M. Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L. Nutrition and metabolism (2003) / Gibney, Michael J. The essential guide to food hygiene (4th ed, 1991) / Aston, Graham The Diets of British schoolchildren (1989) / Great Britain. Department of Health Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Food product development : from concept to the marketplace (1991) / Graf, Ernst Principles and practices for the safe processing of foods (1993) / Shapton, David A. Analytical chemistry of foods (1995) / James, C. S. Food preparation and cooking / Levels 1 & 2, 1995 standards edition. (1995) / Hayter, Roy Dietary reference values : a guide (1991) / Salmon, Jenny Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Brock biology of microorganisms. (10th ed, 2003) / Madigan, Michael T. Essentials of human nutrition (2nd ed, 2002) / Mann, Jim Nutrition and child health (2000) / Holden, Chris Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret Human nutrition (11th ed, 2005) / Geissler, Catherine Weight matters for children : a complete guide to weight, eating and fitness (2006) / Pryke, Rachel Essential statistics (4th ed, 2001) / Rees, D. G. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Essentials of human nutrition (3rd ed, 2007) / Mann, Jim The science of food (4th ed, 1996) / Gaman, P. M. Minitab handbook (4th ed, 2001) / Ryan, Barbara F. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E. Essentials of sports nutrition (2nd ed, 2002) / Brouns, F. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Organizational behaviour for hospitality management (1994) / Wood, Roy C. Biochemistry (6th ed, 2007) / Berg, Jeremy Mark Obesity : report of the British Nutrition Foundation's Task Force. (1999) / BNF Task Force on Obesity Hospitality management and organisational behaviour (4th ed, 2001) / Mullins, Laurie J. Foundation maths (2nd ed, 1997) / Croft, Tony Management theory and practice (6th ed, 2004) / Cole, G. A. SPSS V18 August 2010 (PASW)