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Food industry briefing: HACCP| (2001) / Mortimore, Sara

book: http://library.hud.ac.uk/catlink/bib/435970

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JOURNALSBOOKS
  1. International journal of dairy technology
  2. Food science & technology
  3. Nutrition research (New York, N.Y.)
  4. International journal of food microbiology
  5. International journal of food science & technology
  6. Journal of food engineering
  7. Journal of food science
  8. Food control
  9. Trends in food science & technology
  10. Food and chemical toxicology
  11. Food chemistry
  12. Food quality and preference
  13. Food technology (Chicago)
  14. National provisioner
  15. Nutrition bulletin
  16. British journal of nutrition
  17. European journal of clinical nutrition
  18. American journal of clinical nutrition
  19. Journal of chromatography. A
  20. Review of nutrition and food science
  21. Public health nutrition
  22. Journal of nutrition education and behavior
  23. Nutrition (Burbank, Los Angeles County, Calif.)
  24. Appetite
  25. Proceedings of the Nutrition Society
  26. Journal of the American Dietetic Association
  27. Journal of human nutrition and dietetics
  28. British food journal (1966)
  29. American journal of epidemiology
  30. Beverage industry
  31. International journal of consumer studies
  32. Caterer & hotelkeeper
 
  1. Fennema's food chemistry (4th ed, 2008) / Damodaran, Srinivasan
  2. Sweeteners and sugar alternatives in food technology (2006) / Mitchell, Helen
  3. HACCP : a practical guide. (4th ed, 2009) / Gaze, R.
  4. Food microbiology (3rd ed, 2008) / Adams, M. R.
  5. Food additives (2nd ed, 2002) / Branen, Alfred Larry
  6. Handbook of hygiene control in the food industry (2005) / Lelieveld, H. L. M.
  7. Food preservatives (2nd ed, 2003) / Russell, N. J.
  8. Omega-3 fatty acids and health (1995) / Nettleton, Joyce A.
  9. Food and drink : good manufacturing practice : a guide to its responsible management. (5th ed, 2006) / Institute of Food Science and Technology (U.K.)
  10. Development and use of microbiological criteria for foods (1999) / Bell, Chris
  11. Optimising sweet taste in foods (2006) / Spillane, William J.
  12. Introduction to food chemistry (2005) / Owusu-Apenten, R. K.
  13. Food texture and viscosity : concept and measurement (2nd ed, 2002) / Bourne, Malcolm C.
  14. Food packaging : principles and practice (2nd ed, 2006) / Robertson, Gordon L.
  15. Thickening and gelling agents for food (1992) / Imeson, A.
  16. Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K.
  17. Nitrate and man : toxic, harmless or beneficial? (2002) / L'hirondel, Jean
  18. Food analysis (3rd ed, 2003) / Nielsen, S. Suzanne
  19. Food safety : a guide to what you really need to know (2000) / Hemminger, Jane M.
  20. 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.
  21. The Pennington Group : report on the circumstances leading to the 1996 outbreak of infection with E.coli 0157 in Central Scotland, the implications for food safety and the lessons to be learned. (1997) / Pennington Group
  22. Food chemistry (3rd ed, 2004) / Belitz, H.-D
  23. Baked products : science, technology and practice (2006) / Cauvain, Stanley P.
  24. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
  25. Food analysis : theory and practice (3rd ed, 2000) / Pomeranz, Y.
  26. Food chemistry (1992) / Clark, Nigel
  27. Food preservatives (1991) / Russell, N. J.
  28. Essential Guide to Food Additives. (2nd ed, 2003) / Leatherhead Food R.A. Market Intelligence Section
  29. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
  30. Food science (3rd ed, 1986) / Birch, G. G.
  31. Food safety : a practical and case study approach (2007) / McElhatton, Anna
  32. Dietary supplements and functional foods (2006) / Webb, Geoffrey P.
  33. The science of chocolate (2000) / Beckett, S. T.
  34. Sugars and sweeteners (1991) / Kretchmer, Norman
  35. Water and food quality (1989) / Hardman, Thelma M.
  36. Cereals and cereal products : third supplement to McCance and Widdowson's The composition of foods (4th ed, 1988) / Holland, B.
  37. Nutrition, health and schoolchildren. (2002) / Buttriss, Judy
  38. World review of nutrition and dietetics.
  39. Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S.
  40. Fatty acid and lipid chemistry (1996) / Gunstone, F. D.
  41. Dairy science and technology (2nd ed, 2006) / Walstra, Pieter
  42. Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim
  43. Shelf life (2002) / Man, Dominic
  44. The chemistry of cooking : an account of what happens to food before, during and after cooking. (1992) / Coenders, A.
  45. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  46. HACCP : a practical approach (1994) / Mortimore, Sara
  47. A dictionary of food and nutrition: (2nd ed, 2005) / Bender, David A.
  48. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
  49. HACCP : food safety manual (1995) / Loken, Joan K.
  50. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
  51. 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)
  52. Food science reviews. Food hygiene and safety (1992) / Watson, D. H.
  53. Principles of nutritional assessment (2nd ed, 2005) / Gibson, Rosalind S.
  54. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert
  55. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W.
  56. Farming, fertilizers and the nitrate problem (1991) / Addiscott, T. M.
  57. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
  58. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H.
  59. Recent advances in chemistry and technology of fats and oils (1987) / Hamilton, R. J.
  60. Principles of nutritional assessment (1990) / Gibson, Rosalind S.
  61. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
  62. Food colour and appearance (1994) / Hutchings, John B.
  63. Introduction to nutrition and metabolism (4th ed, 2008) / Bender, David A.
  64. Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A.
  65. Food science. (2nd ed, 1982) / Charley, Helen
  66. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
  67. Advances in sweeteners (1996) / Grenby, T. H.
  68. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
  69. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
  70. Food microbiology (2nd ed, 2000) / Adams, M. R.
  71. Food hygiene auditing (1999) / Chesworth, N.
  72. Shelf life evaluation of foods (1994) / Man, C.M.D
  73. HACCP : principles and applications (1992) / Pierson, Merle D.
  74. Developments in food colours (1980) / Walford, John
  75. Industry guide to good hygiene practice : catering guide. (1995)
  76. Food hygiene auditing (1997) / Chesworth, N.
  77. Food safety (1992) / Jones, Julie Miller
  78. Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
  79. Dietary sugars and human disease (1989) / Panel on Dietary Sugars
  80. Public health nutrition : from principles to practice (2007) / Lawrence, Mark, Dr
  81. Natural food colorants (1992) / Hendry, G. A. F.
  82. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
  83. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
  84. Gel electrophoresis of proteins : a practical approach. (3rd ed, 1998) / Hames, B. D.
  85. Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
  86. Nutrition of older adults (1996) / Webb, Geoffrey P.
  87. Meat science (5th ed, 1991) / Lawrie, R. A.
  88. National diet and nutrition survey : young people aged 4 to 18 years. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of Agriculture, Fisheries and Food and the Departments... (2000) / Gregory, Jan
  89. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
  90. Human nutrition (11th ed, 2005) / Geissler, Catherine
  91. Analytical chemistry of foods (1995) / James, C. S.
  92. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
  93. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  94. The complete guide to food allergy and intolerance (1992) / Brostoff, Jonathan
  95. 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
  96. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
  97. The eating habit (1994) / Leese, Henry J.
  98. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
  99. Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A.
  100. Principles and practices for the safe processing of foods (1993) / Shapton, David A.

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