[ pick random item ]

How to HACCP : a management guide| (3rd ed, 2001) / Dillon, M.

book: http://library.hud.ac.uk/catlink/bib/429903

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

JOURNALSBOOKS
  1. Food control
  2. Food and chemical toxicology
  3. International journal of food microbiology
  4. Food chemistry
  5. Journal of food science
  6. Trends in food science & technology
  7. Journal of nutrition education and behavior
  8. British journal of nutrition
  9. Nutrition bulletin
  10. Nutrition (Burbank, Los Angeles County, Calif.)
  11. Journal of nutrition
  12. European journal of clinical nutrition
  13. Proceedings of the Nutrition Society
  14. Public health nutrition
  15. Journal of chromatography. A
  16. Review of nutrition and food science
  17. Journal of the American Dietetic Association
  18. Environmental health perspectives
  19. American journal of clinical nutrition
  20. British food journal (1966)
  21. Caterer & hotelkeeper
 
  1. Food safety and quality assurance : foods of animal origin (2nd ed, 1996) / Hubbert, William T.
  2. Technology of meat and meat products (1992) / Girard, Jean Pierre
  3. Guidelines for slaughtering, meat cutting and further processing. (1991) / Food and Agriculture Organization
  4. Essential Guide to Food Additives. (2nd ed, 2003) / Leatherhead Food R.A. Market Intelligence Section
  5. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
  6. 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
  7. Food processing and nutrition (1978) / Bender, Arnold E.
  8. 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.
  9. Food industry briefing: HACCP (2001) / Mortimore, Sara
  10. Human metabolism : functional diversity and integration (1999) / Bronk, J. R.
  11. Adolescent nutrition (1982) / Winick, Myron
  12. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert
  13. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  14. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
  15. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  16. Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A.
  17. Principles of food sanitation (3rd ed, 1994) / Marriott, Norman G.
  18. Advances in sweeteners (1996) / Grenby, T. H.
  19. Micro-organisms in foods / Microbiological specifications of food pathogens. (1996) / International Commission on Microbiological Specifications for Foods
  20. Food hygiene auditing (1997) / Chesworth, N.
  21. Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim
  22. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
  23. Sugars and sweeteners (1991) / Kretchmer, Norman
  24. The experimental study of foods (1970) / Griswold, Ruth Mary
  25. Food colour and appearance (1994) / Hutchings, John B.
  26. Food science. (2nd ed, 1982) / Charley, Helen
  27. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W.
  28. Shelf life (2002) / Man, Dominic
  29. Food microbiology (2nd ed, 2000) / Adams, M. R.
  30. Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
  31. Food hygiene auditing (1999) / Chesworth, N.
  32. Food handbook (1990) / Catsberg, C. M. E.
  33. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
  34. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
  35. Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
  36. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
  37. HACCP : principles and applications (1992) / Pierson, Merle D.
  38. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
  39. Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
  40. HACCP : food safety manual (1995) / Loken, Joan K.
  41. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
  42. Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
  43. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
  44. Shelf life evaluation of foods (1994) / Man, C.M.D
  45. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
  46. Modern food microbiology (6th ed, 2000) / Jay, James M.
  47. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
  48. Human nutrition (11th ed, 2005) / Geissler, Catherine
  49. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
  50. Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A.
  51. Analytical chemistry of foods (1995) / James, C. S.
  52. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
  53. The Diets of British schoolchildren (1989) / Great Britain. Department of Health
  54. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
  55. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
  56. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
  57. Nutrition and metabolism (2003) / Gibney, Michael J.
  58. Microbes and man : (4th ed, 2000) / Postgate, J. R.
  59. Minitab handbook (4th ed, 2001) / Ryan, Barbara F.
  60. Essentials of human nutrition (3rd ed, 2007) / Mann, Jim
  61. Dietary reference values : a guide (1991) / Salmon, Jenny
  62. Food product development : from concept to the marketplace (1991) / Graf, Ernst
  63. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
  64. Foodborne illness (1991) / Waites, W. M.
  65. Manual of nutrition (11th ed, 2008) / Great Britain. Food Standards Agency
  66. Essentials of sports nutrition (2nd ed, 2002) / Brouns, F.
  67. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
  68. The science of food (4th ed, 1996) / Gaman, P. M.
  69. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
  70. Essentials of human nutrition (2nd ed, 2002) / Mann, Jim
  71. Essential statistics (4th ed, 2001) / Rees, D. G.
  72. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
  73. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.
  74. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
  75. Exercise physiology : energy, nutrition, and human performance (6th ed, 2007) / McArdle, William D.
  76. Nutrition and dietetics for health care (10th ed, 2002) / Barker, Helen M.
  77. Hospitality management and organisational behaviour (4th ed, 2001) / Mullins, Laurie J.

see this blog post for more info