Foodborne diseases| (2nd ed, 2002) / Cliver, Dean O.

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Food chemistry British journal of nutrition Proceedings of the Nutrition Society American journal of clinical nutrition Review of nutrition and food science Journal of the American Dietetic Association		Pesticide residues in food 1993 : report sponsored jointly by FAO and WHO United Nations Food and Agriculture Organization of the United Nations, Report. (1993) / United Nations. Food and Agriculture Organization Food processing and nutrition (1978) / Bender, Arnold E. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. Foundations of food science (1981) / Hawthorn, John Advances in sweeteners (1996) / Grenby, T. H. Food industry briefing: HACCP (2001) / Mortimore, Sara Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H. Sugars and sweeteners (1991) / Kretchmer, Norman Food microbiology (2nd ed, 2000) / Adams, M. R. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M. Shelf life evaluation of foods (1994) / Man, C.M.D Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Shelf life (2002) / Man, Dominic HACCP : food safety manual (1995) / Loken, Joan K. Public health nutrition : from principles to practice (2007) / Lawrence, Mark, Dr Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim Food hygiene auditing (1999) / Chesworth, N. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne 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. Introductory microbiology (1996) / Heritage, J. Microbes and man : (4th ed, 2000) / Postgate, J. R. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Modern food microbiology (6th ed, 2000) / Jay, James M. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter The science of food (4th ed, 1996) / Gaman, P. M. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Essentials of human nutrition (2nd ed, 2002) / Mann, Jim Analytical chemistry of foods (1995) / James, C. S. The Diets of British schoolchildren (1989) / Great Britain. Department of Health Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A. Food product development : from concept to the marketplace (1991) / Graf, Ernst HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Brock biology of microorganisms. (10th ed, 2003) / Madigan, Michael T. HACCP : principles and applications (1992) / Pierson, Merle D. Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda Dietary reference values : a guide (1991) / Salmon, Jenny Manual of nutrition (11th ed, 2008) / Great Britain. Food Standards Agency Human nutrition (11th ed, 2005) / Geissler, Catherine Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Principles and practices for the safe processing of foods (1993) / Shapton, David A. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Essentials of sports nutrition (2nd ed, 2002) / Brouns, F.