Sensory evaluation techniques| (2nd ed, 1991) / Meilgaard, Morten

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JOURNALS		BOOKS
		Milk and dairy foods (1975) / Porter, J W G. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Food macromolecules and colloids (1995) / Dickinson, Eric Enzymes in food processing (2nd ed, 1995) / Tucker, G.A Fundamentals of food microbiology (1979) / Fields, Marion L. Examination and analysis of starch and starch products (1976) / Radley, Jack Augustus Food theory and applications. (1972) / Paul, Pauline C. Starch : chemistry and technology / Industrial aspects. (1967) / Whistler, R. L. Starch and its derivatives. (4th ed, 1968) / Radley, Jack Augustus The science of food and cooking (3rd ed, 1985) / Cameron, Allan G. Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T. Sensory properties of food (1977) / Birch, G. G. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. An introduction to food colloids (1992) / Dickinson, Eric Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Sensory evaluation of food : statistical methods and procedures (1986) / O'Mahony, Michael National diet and nutrition survey : people aged 65 years and over. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of A griculture, Fisheries and Food and the Departments... (1998) / Finch, Steven Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. Foundations of food science (1981) / Hawthorn, John Introduction to high performance liquid chromatography (1977) / Hamilton, R. J. Essentials of food microbiology (1997) / Garbutt, John 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) Food science (3rd ed, 1986) / Birch, G. G. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W. Chilled foods : the ongoing debate (1990) / Gormley, T. R. Introduction to food science and technology (2nd ed, 1982) / Stewart, George Franklin Applied science for food studies (1989) / Brownsell, V. L. Egg science and technology (4th ed, 1995) / Stadelman, William J. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. Quality control in the food industry (2nd ed, 1987) / Herschdoerfer, S. M. Hygiene : a complete course for food handlers (1991) / Hazelwood, David HPLC in food analysis (2nd ed, 1988) / Macrae, R. Systematic review of interventions in the treatment and prevention of obesity (1997) / Glenny, Anne-Marie Food hygiene auditing (1997) / Chesworth, N. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Food safety (1992) / Jones, Julie Miller Food science. (2nd ed, 1982) / Charley, Helen Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Food safety [...]. / University of Wisconsin-Madison. Food Research Institute Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health Shelf life evaluation of foods (1994) / Man, C.M.D Examining food and nutrition (1996) / Ridgwell, Jenny Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Product development guide for the food industry (1996) / Shaw, R. The freezing preservation of foods. Principles of refrigeration- equipment for food freezing- refrigerating and transporting frozen food (4th ed, 1968) / Copley, Michael J. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Food handbook (1990) / Catsberg, C. M. E. Separation methods (1984) / Deyl, Zden<31>ek Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Physical properties of foods and food processing systems (1987) / Lewis, M. J. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Sugars and sweeteners (1991) / Kretchmer, Norman Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine The experimental study of foods (1970) / Griswold, Ruth Mary Nutrient content of food portions (1991) / Davies, Jill Chilled foods : a comprehensive guide (1992) / Dennis, C. Food science reviews. Food hygiene and safety (1992) / Watson, D. H. Cheese : chemistry, physics, and microbiology / Major cheese groups. (2nd ed, 1993) / Fox, P. F. Principles and practices for the safe processing of foods (1993) / Shapton, David A. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. The science of food (4th ed, 1996) / Gaman, P. M. Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L. Advances in sweeteners (1996) / Grenby, T. H. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John Food additive user's handbook (1991) / Smith, Jim Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander A handbook of food packaging (2nd ed, 1992) / Paine, F. A. Developments in food colours (1980) / Walford, John Industry guide to good hygiene practice : catering guide. (1995) Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Modern food microbiology (6th ed, 2000) / Jay, James M. Food microbiology (2nd ed, 2000) / Adams, M. R. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. HACCP : a practical approach (1994) / Mortimore, Sara Natural food colorants (1992) / Hendry, G. A. F. McCance and Widdowson's The composition of foods. (5th ed, 1991) / McCance, Robert Alexander Food product development : from concept to the marketplace (1991) / Graf, Ernst Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Managing food hygiene (2nd ed, 1995) / Johns, Nicholas Meat science (5th ed, 1991) / Lawrie, R. A. Frozen food technology (1993) / Mallett, C. P. Fundamentals of new food product development (1988) / Baker, Robert C. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O. Foodborne illness (1991) / Waites, W. M. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. 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 Vegetarianism (1995) / Arens, Ursula Food hygiene auditing (1999) / Chesworth, N. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael The essential guide to food hygiene (4th ed, 1991) / Aston, Graham Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Analytical chemistry of foods (1995) / James, C. S.