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Food product development : from concept to the marketplace| (1991) / Graf, Ernst

book: http://library.hud.ac.uk/catlink/bib/94635

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JOURNALSBOOKS
  1. Journal of food engineering
  2. Trends in food science & technology
  3. Food control
  4. Food chemistry
  5. British journal of nutrition
  6. American journal of clinical nutrition
  7. Journal of human nutrition and dietetics
  8. Proceedings of the Nutrition Society
  9. Public health nutrition
  10. Journal of the American Dietetic Association
  11. British food journal (1966)
 
  1. Time-temperature indicators : research into consumer attitudes and behaviour (1991) / National Consumer Council
  2. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W.
  3. Fundamentals of new food product development (1988) / Baker, Robert C.
  4. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  5. 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)
  6. Impact : a survey of United Kingdom examination questions related to world poverty and development topics. (1969) / Walker, Derek
  7. Product development guide for the food industry (1996) / Shaw, R.
  8. Advances in food colloids (1995) / Dickinson, Eric
  9. Introduction to high performance liquid chromatography (1977) / Hamilton, R. J.
  10. Chilled foods : the ongoing debate (1990) / Gormley, T. R.
  11. Egg science and technology (4th ed, 1995) / Stadelman, William J.
  12. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
  13. Food acceptability (1988) / University of Reading - Society of Chemical Industry Symposium on Food Acceptability (1987 : University of Reading)
  14. Food facts : a study of food and nutrition (1986) / Clarke, Delia
  15. HACCP : a practical guide (1997) / Leaper, S.
  16. 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
  17. Sensory quality in foods and beverages : definition, measurement and control (1983) / Williams, A. A.
  18. Quality management systems for the food industry : a guide to ISO 9001/2 (1997) / Bolton, Andrew
  19. 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
  20. 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
  21. Industry guide to good hygiene practice : catering guide. (1995)
  22. Separation methods (1984) / Deyl, Zden<31>ek
  23. Advances in sweeteners (1996) / Grenby, T. H.
  24. Home preservation of fruit and vegetables. (14th ed, 1989) / AFRC Institute of Food Research
  25. Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T.
  26. McCance and Widdowson's The composition of foods. (5th ed, 1991) / McCance, Robert Alexander McCance and Widdowson's The composition of foods
  27. Processing and quality of foods (1990) / Zeuthen, P.
  28. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen
  29. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M.
  30. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
  31. Diet and health in school age children : briefing paper (1995) / Coles, Anne
  32. Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups
  33. Shelf life evaluation of foods (1994) / Man, C.M.D
  34. Developments in food colours (1980) / Walford, John
  35. Meat science (5th ed, 1991) / Lawrie, R. A.
  36. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
  37. Food additive user's handbook (1991) / Smith, Jim
  38. The experimental study of foods (1970) / Griswold, Ruth Mary
  39. Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J.
  40. Modern food microbiology (6th ed, 2000) / Jay, James M.
  41. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
  42. Food safety [...]. / University of Wisconsin-Madison. Food Research Institute
  43. Food hygiene auditing (1997) / Chesworth, N.
  44. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  45. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
  46. 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)
  47. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T.
  48. Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
  49. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
  50. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
  51. 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
  52. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
  53. Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R.
  54. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey)
  55. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
  56. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
  57. Sugars and sweeteners (1991) / Kretchmer, Norman
  58. Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
  59. E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice
  60. Natural food colorants (1992) / Hendry, G. A. F.
  61. Food additives in perspective (1986) / Wheelock, J. Verner
  62. Food science. (2nd ed, 1982) / Charley, Helen
  63. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
  64. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
  65. The Diets of British schoolchildren (1989) / Great Britain. Department of Health
  66. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
  67. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
  68. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
  69. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
  70. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
  71. HACCP : a practical approach (1994) / Mortimore, Sara
  72. Vegetarianism (1995) / Arens, Ursula
  73. Natural colours for food and other uses (1981) / Counsell, J. N.
  74. The complete guide to food allergy and intolerance (1992) / Brostoff, Jonathan
  75. A handbook of food packaging (2nd ed, 1992) / Paine, F. A.
  76. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
  77. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H.
  78. Managing food hygiene (1991) / Johns, Nicholas
  79. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
  80. Foodborne illness (1991) / Waites, W. M.
  81. HACCP : principles and applications (1992) / Pierson, Merle D.
  82. Dietary sugars and human disease (1989) / Panel on Dietary Sugars
  83. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
  84. Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
  85. 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
  86. Food science (3rd ed, 1986) / Birch, G. G.
  87. Vitamin C in health and disease (1982) / Basu, T. K.
  88. Food microbiology (2nd ed, 2000) / Adams, M. R.
  89. Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
  90. The science of food (4th ed, 1996) / Gaman, P. M.
  91. Food industry briefing: HACCP (2001) / Mortimore, Sara
  92. Food hygiene auditing (1999) / Chesworth, N.
  93. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
  94. Food : the definitive guide (1994) / Coultate, T. P.
  95. Food choice and the consumer (1995) / Marshall, David W.
  96. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
  97. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
  98. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
  99. Shelf life (2002) / Man, Dominic
  100. HPLC in food analysis (2nd ed, 1988) / Macrae, R.

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