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Cheese : chemistry, physics, and microbiology / Major cheese groups.| (2nd ed, 1993) / Fox, P. F.

book: http://library.hud.ac.uk/catlink/bib/205448

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JOURNALSBOOKS
     
    1. Food microbiology and hygiene (1985) / Hayes, P. R.
    2. Food portion sizes. (3rd ed, 2002) / Great Britain. Food Standards Agency
    3. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen
    4. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
    5. HACCP : principles and applications (1992) / Pierson, Merle D.
    6. The Diets of British schoolchildren (1989) / Great Britain. Department of Health
    7. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
    8. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
    9. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
    10. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
    11. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
    12. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
    13. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
    14. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
    15. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
    16. The science of food (4th ed, 1996) / Gaman, P. M.
    17. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
    18. Human nutrition (11th ed, 2005) / Geissler, Catherine

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