- Journal of food engineering
- Trends in food science & technology
- Food control
- Food chemistry
- British journal of nutrition
- American journal of clinical nutrition
- Journal of human nutrition and dietetics
- Proceedings of the Nutrition Society
- Public health nutrition
- Journal of the American Dietetic Association
- British food journal (1966)
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- Fundamentals of new food product development (1988) / Baker, Robert C.
- Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
- 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)
- Impact : a survey of United Kingdom examination questions related to world poverty and development topics. (1969) / Walker, Derek
- Product development guide for the food industry (1996) / Shaw, R.
- Advances in food colloids (1995) / Dickinson, Eric
- Introduction to high performance liquid chromatography (1977) / Hamilton, R. J.
- Chilled foods : the ongoing debate (1990) / Gormley, T. R.
- Egg science and technology (4th ed, 1995) / Stadelman, William J.
- Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
- Food acceptability (1988) / University of Reading - Society of Chemical Industry Symposium on Food Acceptability (1987 : University of Reading)
- Food facts : a study of food and nutrition (1986) / Clarke, Delia
- HACCP : a practical guide (1997) / Leaper, S.
- 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
- Sensory quality in foods and beverages : definition, measurement and control (1983) / Williams, A. A.
- Quality management systems for the food industry : a guide to ISO 9001/2 (1997) / Bolton, Andrew
- Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986 (1987) / Dickinson, Eric
- 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
- Industry guide to good hygiene practice : catering guide. (1995)
- Separation methods (1984) / Deyl, Zden<31>ek
- Advances in sweeteners (1996) / Grenby, T. H.
- Home preservation of fruit and vegetables. (14th ed, 1989) / AFRC Institute of Food Research
- Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T.
- McCance and Widdowson's The composition of foods. (5th ed, 1991) / McCance, Robert Alexander McCance and Widdowson's The composition of foods
- Processing and quality of foods (1990) / Zeuthen, P.
- Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen
- Sensory evaluation in quality control (1992) / Muñoz, Alejandra M.
- The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
- Diet and health in school age children : briefing paper (1995) / Coles, Anne
- Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups
- Shelf life evaluation of foods (1994) / Man, C.M.D
- Developments in food colours (1980) / Walford, John
- Meat science (5th ed, 1991) / Lawrie, R. A.
- Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
- Food additive user's handbook (1991) / Smith, Jim
- The experimental study of foods (1970) / Griswold, Ruth Mary
- Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J.
- Modern food microbiology (6th ed, 2000) / Jay, James M.
- Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
- Food safety [...]. / University of Wisconsin-Madison. Food Research Institute
- Food hygiene auditing (1997) / Chesworth, N.
- Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
- Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
- Evaluation of certain food additives and contaminants : forty-first report of the Joint FAO/WHO Expert Committee on Food Additives. (1993) / Joint FAO/WHO Expert Committee on Food Additives (41st, 1993 : Geneva)
- Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T.
- Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
- Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- 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
- Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
- Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R.
- Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey)
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- Sugars and sweeteners (1991) / Kretchmer, Norman
- Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
- E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice
- Natural food colorants (1992) / Hendry, G. A. F.
- Food additives in perspective (1986) / Wheelock, J. Verner
- Food science. (2nd ed, 1982) / Charley, Helen
- Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
- Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
- The Diets of British schoolchildren (1989) / Great Britain. Department of Health
- Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
- McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
- Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
- HACCP : a practical approach (1994) / Mortimore, Sara
- Vegetarianism (1995) / Arens, Ursula
- Natural colours for food and other uses (1981) / Counsell, J. N.
- The complete guide to food allergy and intolerance (1992) / Brostoff, Jonathan
- A handbook of food packaging (2nd ed, 1992) / Paine, F. A.
- Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
- Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H.
- Managing food hygiene (1991) / Johns, Nicholas
- Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
- Foodborne illness (1991) / Waites, W. M.
- HACCP : principles and applications (1992) / Pierson, Merle D.
- Dietary sugars and human disease (1989) / Panel on Dietary Sugars
- Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
- Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
- 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
- Food science (3rd ed, 1986) / Birch, G. G.
- Vitamin C in health and disease (1982) / Basu, T. K.
- Food microbiology (2nd ed, 2000) / Adams, M. R.
- Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
- The science of food (4th ed, 1996) / Gaman, P. M.
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Food hygiene auditing (1999) / Chesworth, N.
- HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
- Food : the definitive guide (1994) / Coultate, T. P.
- Food choice and the consumer (1995) / Marshall, David W.
- Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
- Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
- Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
- Shelf life (2002) / Man, Dominic
- HPLC in food analysis (2nd ed, 1988) / Macrae, R.
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