[ pick random item ]

Adverse reactions to food : the report of a British Nutrition Foundation task force| (2002) / Buttriss, Judith

book: http://library.hud.ac.uk/catlink/bib/403178

People who looked at this thing, also looked at this stuff...

JOURNALSBOOKS
  1. Food microbiology
  2. Food science & technology
  3. International journal of food sciences and nutrition
  4. Journal of food protection
  5. Journal of food engineering
  6. Trends in food science & technology
  7. International journal of food microbiology
  8. Food and chemical toxicology
  9. Critical reviews in food science and nutrition
  10. Food control
  11. Food chemistry
  12. Journal of food science
  13. Journal of agricultural and food chemistry
  14. British journal of nutrition
  15. Nutrition bulletin
  16. European journal of clinical nutrition
  17. Review of nutrition and food science
  18. Nutrition (Burbank, Los Angeles County, Calif.)
  19. Nutrition & dietetics
  20. American journal of clinical nutrition
  21. Public health nutrition
  22. Appetite
  23. Proceedings of the Nutrition Society
  24. Journal of nutrition
  25. Journal of human nutrition and dietetics
  26. Journal of the American Dietetic Association
  27. American journal of epidemiology
  28. British food journal (1966)
 
  1. Food allergy and intolerance. (2000) / Chan, Wynnie S.
  2. Food allergy and intolerance : current issues and concerns (2002) / Emerton, Victoria
  3. Development and use of microbiological criteria for foods (1999) / Bell, Chris
  4. Thickening and gelling agents for food (1992) / Imeson, A.
  5. Toxic constituents of plant foodstuffs (2nd ed, 1980) / Liener, Irvin E.
  6. Food microbiology (3rd ed, 2008) / Adams, M. R.
  7. Nutrition through the life cycle (2002) / Shetty, Prakash S.
  8. Technology of meat and meat products (1992) / Girard, Jean Pierre
  9. Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the... (1986) / Blanshard, J. M. V.
  10. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
  11. National diet and nutrition survey : people aged 65 years and over. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of A griculture, Fisheries and Food and the Departments... (1998) / Finch, Steven
  12. The complete guide to food allergy and intolerance (1992) / Brostoff, Jonathan
  13. Food safety : a practical and case study approach (2007) / McElhatton, Anna
  14. Principles of nutritional assessment (1990) / Gibson, Rosalind S.
  15. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  16. Quality control in the food industry (2nd ed, 1986) / Herschdoerfer, S. M.
  17. The microbiology of safe food (2000) / Forsythe, S. J.
  18. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W.
  19. Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S.
  20. The microbiological safety of food : report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health ... [et al.]. (1990) / Great Britain. Committee on the Microbiological Safety of Food
  21. Separation methods (1984) / Deyl, Zden<31>ek
  22. World review of nutrition and dietetics.
  23. Shelf life (2002) / Man, Dominic
  24. Food portion sizes. (3rd ed, 2002) / Great Britain. Food Standards Agency
  25. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
  26. Modern food microbiology (7th ed, 2005) / Jay, James M.
  27. Essential Guide to Food Additives. (2nd ed, 2003) / Leatherhead Food R.A. Market Intelligence Section
  28. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
  29. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
  30. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T.
  31. Egg science and technology (4th ed, 1995) / Stadelman, William J.
  32. The chemical analysis of foods (7th ed, 1976) / Pearson, David
  33. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
  34. Water and food quality (1989) / Hardman, Thelma M.
  35. Shelf life evaluation of foods (1994) / Man, C.M.D
  36. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  37. Food industry briefing: HACCP (2001) / Mortimore, Sara
  38. Frozen food technology (1993) / Mallett, C. P.
  39. 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)
  40. Natural food colorants (1992) / Hendry, G. A. F.
  41. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
  42. HACCP : principles and applications (1992) / Pierson, Merle D.
  43. Food microbiology (2nd ed, 2000) / Adams, M. R.
  44. Nutrition of older adults (1996) / Webb, Geoffrey P.
  45. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
  46. Introduction to high performance liquid chromatography (1977) / Hamilton, R. J.
  47. Recent advances in chemistry and technology of fats and oils (1987) / Hamilton, R. J.
  48. Sugars and sweeteners (1991) / Kretchmer, Norman
  49. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
  50. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
  51. Dietary sugars and human disease (1989) / Panel on Dietary Sugars
  52. Pesticides - developments, impacts, and controls (1995) / Best, Gerald
  53. Food colour and appearance (1994) / Hutchings, John B.
  54. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
  55. Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
  56. The nutrition of elderly people : report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy. (1992) / Great Britain. Working Group on the Nutrition of Elderly People
  57. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
  58. Managing food hygiene (2nd ed, 1995) / Johns, Nicholas
  59. Vitamin C in health and disease (1982) / Basu, T. K.
  60. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
  61. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
  62. Food hygiene auditing (1999) / Chesworth, N.
  63. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
  64. Fundamentals of new food product development (1988) / Baker, Robert C.
  65. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
  66. HACCP : a practical approach (1994) / Mortimore, Sara
  67. Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
  68. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
  69. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
  70. Foodborne illness (1991) / Waites, W. M.
  71. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
  72. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
  73. Gel electrophoresis of proteins : a practical approach. (3rd ed, 1998) / Hames, B. D.
  74. HACCP : food safety manual (1995) / Loken, Joan K.
  75. Essentials of human nutrition (2nd ed, 2002) / Mann, Jim
  76. The food hygiene handbook (4th ed, 1987) / Sprenger, Richard A.
  77. Product development guide for the food industry (1996) / Shaw, R.
  78. The essential guide to food hygiene (4th ed, 1991) / Aston, Graham
  79. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
  80. Analytical chemistry of foods (1995) / James, C. S.
  81. Food product development : from concept to the marketplace (1991) / Graf, Ernst
  82. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
  83. Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
  84. Manual of dietetic practice (4th ed, 2007) / Thomas, Briony
  85. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
  86. Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim
  87. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
  88. Food hygiene auditing (1997) / Chesworth, N.
  89. The BMA guide to pesticides, chemicals and health. (1992) / British Medical Association
  90. Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A.
  91. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
  92. Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
  93. The Diets of British schoolchildren (1989) / Great Britain. Department of Health
  94. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
  95. The science of food (4th ed, 1996) / Gaman, P. M.
  96. Modern food microbiology (6th ed, 2000) / Jay, James M.
  97. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
  98. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
  99. Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret
  100. Essentials of human nutrition (3rd ed, 2007) / Mann, Jim

see this blog post for more info