Milk and milk products : technology, chemistry and microbiology| (1994) / Varnam, A. H.

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JOURNALS		BOOKS
		The technology of dairy products (1992) / Early, R. Food texture : instrumental and sensory measurement (1987) / Moskowitz, Howard R. Food processing and nutrition (1978) / Bender, Arnold E. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Natural colours for food and other uses (1981) / Counsell, J. N. Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products (1981) / Rockland, Louis B. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey) Water and food quality (1989) / Hardman, Thelma M. Processing and quality of foods (1990) / Zeuthen, P. Developments in food colours (1980) / Walford, John Principles of nutritional assessment (1990) / Gibson, Rosalind S. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H. Frozen food technology (1993) / Mallett, C. P. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Modern food microbiology (6th ed, 2000) / Jay, James M. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health HACCP : a practical approach (1994) / Mortimore, Sara The experimental study of foods (1970) / Griswold, Ruth Mary The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Managing food hygiene (2nd ed, 1995) / Johns, Nicholas Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Shelf life evaluation of foods (1994) / Man, C.M.D Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Food microbiology (2nd ed, 2000) / Adams, M. R. Analytical chemistry of foods (1995) / James, C. S. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert 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 and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Principles and practices for the safe processing of foods (1993) / Shapton, David A. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Foodborne illness (1991) / Waites, W. M. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara HACCP : food safety manual (1995) / Loken, Joan K. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Food hygiene auditing (1997) / Chesworth, N. Food product development : from concept to the marketplace (1991) / Graf, Ernst HACCP : principles and applications (1992) / Pierson, Merle D. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Dietary reference values : a guide (1991) / Salmon, Jenny McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Essentials of human nutrition (2nd ed, 2002) / Mann, Jim The science of food (4th ed, 1996) / Gaman, P. M. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.