McCance and Widdowson's the composition of foods.| (6th ed, 2002) / McCance, Robert Alexander

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Food science & technology Food hydrocolloids Journal of applied microbiology Journal of food engineering International journal of food microbiology Journal of the science of food and agriculture Critical reviews in food science and nutrition Trends in food science & technology Food quality and preference Journal of food science Journal of applied microbiology Food and chemical toxicology Journal of agricultural and food chemistry Food chemistry British journal of nutrition European journal of clinical nutrition Journal of human nutrition and dietetics American journal of clinical nutrition Journal of nutrition Nutrition bulletin Review of nutrition and food science Public health nutrition Journal of the American Dietetic Association Proceedings of the Nutrition Society British food journal (1966) Health education (Bradford, West Yorkshire, England)		Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S. Food microbiology (3rd ed, 2008) / Adams, M. R. Food preservation and safety : principles and practices (1994) / VanGarde, Shirley J. Starch : chemistry and technology / Industrial aspects. (1967) / Whistler, R. L. Introduction to food chemistry (2005) / Owusu-Apenten, R. K. Starch and its derivatives. (4th ed, 1968) / Radley, Jack Augustus Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert Trends : young people's food choices : attitudes to healthy eating and weight control 1983-2001. (2003) / Schools Health Education Unit Functional properties of food components (2nd ed, 1991) / Pomeranz, Y. Food portion sizes. (3rd ed, 2002) / Great Britain. Food Standards Agency Salmonella : a practical approach to the organism and its control in foods (2002) / Bell, C. Food processing and nutrition (1978) / Bender, Arnold E. Water and food quality (1989) / Hardman, Thelma M. Food analysis : theory and practice (3rd ed, 2000) / Pomeranz, Y. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Thermal properties of foods and agricultural materials (1980) / Mohsenin, Nuri N. Foundations of food science (1981) / Hawthorn, John Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W. Product and process development in the food industry : selected papers from the Symposium on Food Product and Process Development (1985) / Symposium on Food Product and Process Development (1980 : Auckland, N.Z) The chemistry of cooking : an account of what happens to food before, during and after cooking. (1992) / Coenders, A. Food refrigeration processes : analysis, design and simulation (1990) / Cleland, Andrew C. Modern food microbiology (6th ed, 2000) / Jay, James M. Food biochemistry (1991) / Alais, C. Adolescent nutrition (1982) / Winick, Myron Unit operations in food processing (2nd ed, 1983) / Earle, R. L. Meat science (5th ed, 1991) / Lawrie, R. A. Fundamentals of new food product development (1988) / Baker, Robert C. Chilled foods : the ongoing debate (1990) / Gormley, T. R. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Food chemistry (1992) / Clark, Nigel Food preservatives (1991) / Russell, N. J. Dairy science and technology (2nd ed, 2006) / Walstra, Pieter Food science. (2nd ed, 1982) / Charley, Helen Understanding food science and technology (2003) / Murano, Peter S. Food industry briefing: HACCP (2001) / Mortimore, Sara Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Analytical chemistry of foods (1995) / James, C. S. Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Principles of nutritional assessment (1990) / Gibson, Rosalind S. 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 Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Food hygiene auditing (1999) / Chesworth, N. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Nutrient content of food portions (1991) / Davies, Jill Cheese : chemistry, physics, and microbiology / Major cheese groups. (2nd ed, 1993) / Fox, P. F. Sensory quality in foods and beverages : definition, measurement and control (1983) / Williams, A. A. Food microbiology (2nd ed, 2000) / Adams, M. R. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen Shelf life (2002) / Man, Dominic Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A. Essential Guide to Food Additives. (2nd ed, 2003) / Leatherhead Food R.A. Market Intelligence Section Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Salt in the diet (1994) / British Nutrition Foundation Farming, fertilizers and the nitrate problem (1991) / Addiscott, T. M. 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) The freezing preservation of foods. Principles of refrigeration- equipment for food freezing- refrigerating and transporting frozen food (4th ed, 1968) / Copley, Michael J. Shelf life evaluation of foods (1994) / Man, C.M.D Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) HACCP in meat, poultry and fish processing (1995) / Pearson, A. M. Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Nutrition and blood pressure (1987) / Bursztyn, Peter Physical properties of foods and food processing systems (1987) / Lewis, M. J. A dictionary of food and nutrition: (2nd ed, 2005) / Bender, David A. Food colour and appearance (1994) / Hutchings, John B. Processing and quality of foods (1990) / Zeuthen, P. Frozen food technology (1993) / Mallett, C. P. E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice Food microbiology and hygiene (1985) / Hayes, P. R. Food product development : from concept to the marketplace (1991) / Graf, Ernst Foodborne diseases (2nd ed, 2002) / Cliver, Dean O. Principles and practices for the safe processing of foods (1993) / Shapton, David A. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Vegetarianism (1995) / Arens, Ursula Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. The Diets of British schoolchildren (1989) / Great Britain. Department of Health Vegetarian diets. (1988) / British Nutrition Foundation HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim Introduction to high performance liquid chromatography (1977) / Hamilton, R. J. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. Nutritional requirements of infants and young children : practical guidelines (1998) / Thompson, Joyce Industry guide to good hygiene practice : catering guide. (1995) Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Dietary sugars and human disease (1989) / Panel on Dietary Sugars The technology of dairy products (1992) / Early, R. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Practical cookery (10th ed, 2004) / Foskett, David Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R. Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. McCance and Widdowson's The composition of foods. (5th ed, 1991) / McCance, Robert Alexander Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Food hygiene auditing (1997) / Chesworth, N. HPLC in food analysis (2nd ed, 1988) / Macrae, R.