- Food control
| | - E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice
- Natural colours for food and other uses (1981) / Counsell, J. N.
- How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
- Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
- Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
- 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
- Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- The science of food (4th ed, 1996) / Gaman, P. M.
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Basic gas chromatography (1998) / McNair, Harold Monroe
- McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- Human nutrition (11th ed, 2005) / Geissler, Catherine
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
- Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
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