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HPLC in food analysis| (2nd ed, 1988) / Macrae, R.

book: http://library.hud.ac.uk/catlink/bib/57773

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    1. Thin-layer chromatography : a laboratory handbook (2nd ed, 1969) / Stahl, Egon
    2. The chemical analysis of foods (7th ed, 1976) / Pearson, David
    3. Introduction to high performance liquid chromatography (1977) / Hamilton, R. J.
    4. Advances in sweeteners (1996) / Grenby, T. H.
    5. Egg science and technology (4th ed, 1995) / Stadelman, William J.
    6. Separation methods (1984) / Deyl, Zden<31>ek
    7. The experimental study of foods (1970) / Griswold, Ruth Mary
    8. The freezing preservation of foods. Principles of refrigeration- equipment for food freezing- refrigerating and transporting frozen food (4th ed, 1968) / Copley, Michael J.
    9. Sugars and sweeteners (1991) / Kretchmer, Norman
    10. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W.
    11. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
    12. Elementary food science (4th ed, 1996) / Vieira, Ernest R.
    13. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
    14. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
    15. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
    16. Managing food hygiene (2nd ed, 1995) / Johns, Nicholas
    17. Food hygiene auditing (1997) / Chesworth, N.
    18. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
    19. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
    20. Product development guide for the food industry (1996) / Shaw, R.
    21. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
    22. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
    23. Food microbiology (2nd ed, 2000) / Adams, M. R.
    24. Shelf life evaluation of foods (1994) / Man, C.M.D
    25. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
    26. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
    27. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
    28. The science of food (4th ed, 1996) / Gaman, P. M.
    29. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
    30. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
    31. Recommended dietary allowances (10th ed, 1989) / National Research Council (U.S.). Subcommittee on the Tenth Edition of the RDAs
    32. Analytical chemistry of foods (1995) / James, C. S.
    33. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
    34. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
    35. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
    36. Essentials of human nutrition (2nd ed, 2002) / Mann, Jim
    37. HACCP : principles and applications (1992) / Pierson, Merle D.
    38. Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
    39. Food product development : from concept to the marketplace (1991) / Graf, Ernst
    40. High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie
    41. Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret
    42. Outcomes : NVQs and the emerging model of education and training (1991) / Jessup, Gilbert
    43. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
    44. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
    45. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health

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