Guidelines for sensory analysis in food product development and quality control| (1992) / Lyon, David H.

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JOURNALS		BOOKS
		Guidelines on the Food Hygiene (Amendment) Regulations 1990 : (SI 1990 No. 1431) (1991) / Great Britain. Department of Health Freezer facts (1975) / Leach, Margaret Sensory quality in foods and beverages : definition, measurement and control (1983) / Williams, A. A. Applied sensory analysis of foods (1988) / Moskowitz, Howard R. Starches. (1990) / Halliday, Anne Sensory evaluation of food : statistical methods and procedures (1986) / O'Mahony, Michael New directions for product testing and sensory analysis of foods (1985) / Moskowitz, Howard R. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Product and process innovation in the food industry (1997) / Traill, Bruce Quality control in the food industry (2nd ed, 1987) / Herschdoerfer, S. M. Blast freezing. System for quantity foods. (1979) / Harder, Eulalia L. Thermal processing and quality of foods : proceedings of the concluding seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research) on the thermal processing and quality of foods in Athens,... (1984) / Zeuthen, P. Principles of microbiology for students of food technology (2nd ed, 1984) / Parry, Thelma J. Metabolic regulation : a molecular approach (1987) / Martin, B. R. Food acceptability (1988) / University of Reading - Society of Chemical Industry Symposium on Food Acceptability (1987 : University of Reading) Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups The Role of sensory analysis in quality control (1992) / Yantis, June E. Trends : young people's food choices : attitudes to healthy eating and weight control 1983-2001. (2003) / Schools Health Education Unit Psychological basis of sensory evaluation (1990) / McBride, R. L. Foundations of food science (1981) / Hawthorn, John Fatty acid and lipid chemistry (1996) / Gunstone, F. D. Egg science and technology (4th ed, 1995) / Stadelman, William J. HACCP : a practical guide (1997) / Leaper, S. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey) HACCP : a practical approach (1994) / Mortimore, Sara Physico-chemical aspects of food processing (1995) / Beckett, S. T. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Quality control in the food industry (2nd ed, 1986) / Herschdoerfer, S. M. Quality management systems for the food industry : a guide to ISO 9001/2 (1997) / Bolton, Andrew Cheese : chemistry, physics, and microbiology / Major cheese groups. (2nd ed, 1993) / Fox, P. F. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Principles and practices for the safe processing of foods (1993) / Shapton, David A. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John Food safety [...]. / University of Wisconsin-Madison. Food Research Institute Food colour and appearance (1994) / Hutchings, John B. A handbook of food packaging (2nd ed, 1992) / Paine, F. A. Chilled foods : the ongoing debate (1990) / Gormley, T. R. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Shelf life evaluation of foods (1994) / Man, C.M.D Microbiology (1986) / Cano, Raúl J. The experimental study of foods (1970) / Griswold, Ruth Mary Frozen food technology (1993) / Mallett, C. P. Vitamin deficiency in the elderly : prevalence, clinical significance and effects on brain function (1985) / Kemm, J. R. Coronary heart disease - 3 : the role of dietary fats. (1992) / British Nutrition Foundation Introduction to high performance liquid chromatography (1977) / Hamilton, R. J. Vitamin C in health and disease (1982) / Basu, T. K. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. 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) Dietary sugars and human disease (1989) / Panel on Dietary Sugars 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 Intakes of intense and bulk sweeteners in the UK 1987-1988 : the twenty-ninth report of the Steering Group on Food Surveillance. (1990) / Steering Group on Food Surveillance Principles of food science / Food chemistry (1976) / Fennema, Owen R. Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Effectiveness of interventions to promote healthy eating in elderly people living in the community : a review (1998) / Fletcher, Astrid Processing and quality of foods (1990) / Zeuthen, P. Natural food colorants (1992) / Hendry, G. A. F. Cook-chill catering : technology and management (1990) / Light, Nicholas D. Food portion sizes. (3rd ed, 2002) / Great Britain. Food Standards Agency Industry guide to good hygiene practice : catering guide. (1995) Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. Food product development : from concept to the marketplace (1991) / Graf, Ernst Developments in food colours (1980) / Walford, John Food additive user's handbook (1991) / Smith, Jim 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) Nutritional aspects of cardiovascular disease : report of the Cardivascular Review Group, Committee on Medical Aspects of Food Policy. (1994) / Great Britain. Cardiovascular Review Group The food hygiene handbook (4th ed, 1987) / Sprenger, Richard A. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health Sugars and sweeteners (1991) / Kretchmer, Norman 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 E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice Chilled foods : a comprehensive guide (1992) / Dennis, C. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food Fundamentals of new food product development (1988) / Baker, Robert C. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Advances in sweeteners (1996) / Grenby, T. H. Product development guide for the food industry (1996) / Shaw, R. The essential guide to food hygiene (4th ed, 1991) / Aston, Graham Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Foodborne illness (1991) / Waites, W. M. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen Vegetarianism (1995) / Arens, Ursula Food science (3rd ed, 1986) / Birch, G. G. 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 Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S. Natural colours for food and other uses (1981) / Counsell, J. N. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. Vegetarian diets. (1988) / British Nutrition Foundation Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H. Managing food hygiene (1991) / Johns, Nicholas Water and food quality (1989) / Hardman, Thelma M. Recent advances in chemistry and technology of fats and oils (1987) / Hamilton, R. J.