- Food control
- Food and chemical toxicology
- International journal of food microbiology
- Food chemistry
- Journal of food science
- Trends in food science & technology
- Journal of nutrition education and behavior
- British journal of nutrition
- Nutrition bulletin
- Nutrition (Burbank, Los Angeles County, Calif.)
- Journal of nutrition
- European journal of clinical nutrition
- Proceedings of the Nutrition Society
- Public health nutrition
- Journal of chromatography. A
- Review of nutrition and food science
- Journal of the American Dietetic Association
- Environmental health perspectives
- American journal of clinical nutrition
- British food journal (1966)
- Caterer & hotelkeeper
| | - Food safety and quality assurance : foods of animal origin (2nd ed, 1996) / Hubbert, William T.
- Technology of meat and meat products (1992) / Girard, Jean Pierre
- Guidelines for slaughtering, meat cutting and further processing. (1991) / Food and Agriculture Organization
- Essential Guide to Food Additives. (2nd ed, 2003) / Leatherhead Food R.A. Market Intelligence Section
- Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
- 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.
- 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.
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Human metabolism : functional diversity and integration (1999) / Bronk, J. R.
- Adolescent nutrition (1982) / Winick, Myron
- Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert
- Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
- HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
- Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
- Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A.
- Principles of food sanitation (3rd ed, 1994) / Marriott, Norman G.
- Advances in sweeteners (1996) / Grenby, T. H.
- Micro-organisms in foods / Microbiological specifications of food pathogens. (1996) / International Commission on Microbiological Specifications for Foods
- Food hygiene auditing (1997) / Chesworth, N.
- Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim
- Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
- Sugars and sweeteners (1991) / Kretchmer, Norman
- The experimental study of foods (1970) / Griswold, Ruth Mary
- Food colour and appearance (1994) / Hutchings, John B.
- Food science. (2nd ed, 1982) / Charley, Helen
- New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W.
- Shelf life (2002) / Man, Dominic
- Food microbiology (2nd ed, 2000) / Adams, M. R.
- Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
- Food hygiene auditing (1999) / Chesworth, N.
- Food handbook (1990) / Catsberg, C. M. E.
- Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
- Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
- Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
- Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
- HACCP : principles and applications (1992) / Pierson, Merle D.
- Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
- Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
- HACCP : food safety manual (1995) / Loken, Joan K.
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
- McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
- Shelf life evaluation of foods (1994) / Man, C.M.D
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- Modern food microbiology (6th ed, 2000) / Jay, James M.
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Human nutrition (11th ed, 2005) / Geissler, Catherine
- 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.
- Analytical chemistry of foods (1995) / James, C. S.
- Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
- The Diets of British schoolchildren (1989) / Great Britain. Department of Health
- Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- Nutrition and metabolism (2003) / Gibney, Michael J.
- Microbes and man : (4th ed, 2000) / Postgate, J. R.
- Minitab handbook (4th ed, 2001) / Ryan, Barbara F.
- Essentials of human nutrition (3rd ed, 2007) / Mann, Jim
- Dietary reference values : a guide (1991) / Salmon, Jenny
- Food product development : from concept to the marketplace (1991) / Graf, Ernst
- Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
- Foodborne illness (1991) / Waites, W. M.
- Manual of nutrition (11th ed, 2008) / Great Britain. Food Standards Agency
- Essentials of sports nutrition (2nd ed, 2002) / Brouns, F.
- Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
- The science of food (4th ed, 1996) / Gaman, P. M.
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- Essentials of human nutrition (2nd ed, 2002) / Mann, Jim
- Essential statistics (4th ed, 2001) / Rees, D. G.
- Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
- 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
- Exercise physiology : energy, nutrition, and human performance (6th ed, 2007) / McArdle, William D.
- Nutrition and dietetics for health care (10th ed, 2002) / Barker, Helen M.
- Hospitality management and organisational behaviour (4th ed, 2001) / Mullins, Laurie J.
|