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Water and food quality| (1989) / Hardman, Thelma M.

book: http://library.hud.ac.uk/catlink/bib/41799

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    2. Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the... (1986) / Blanshard, J. M. V.
    3. 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.
    4. Food refrigeration processes : analysis, design and simulation (1990) / Cleland, Andrew C.
    5. Food processing and nutrition (1978) / Bender, Arnold E.
    6. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
    7. Principles of nutritional assessment (1990) / Gibson, Rosalind S.
    8. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
    9. 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
    10. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
    11. Frozen food technology (1993) / Mallett, C. P.
    12. Foodborne illness (1991) / Waites, W. M.
    13. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
    14. Food microbiology (2nd ed, 2000) / Adams, M. R.
    15. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
    16. Food industry briefing: HACCP (2001) / Mortimore, Sara
    17. Analytical chemistry of foods (1995) / James, C. S.
    18. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
    19. Modern food microbiology (6th ed, 2000) / Jay, James M.
    20. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
    21. Food hygiene auditing (1999) / Chesworth, N.
    22. HACCP : principles and applications (1992) / Pierson, Merle D.
    23. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
    24. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
    25. Shelf life evaluation of foods (1994) / Man, C.M.D
    26. Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
    27. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
    28. Essentials of human nutrition (2nd ed, 2002) / Mann, Jim
    29. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
    30. The science of food (4th ed, 1996) / Gaman, P. M.
    31. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
    32. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
    33. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
    34. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
    35. Human nutrition (11th ed, 2005) / Geissler, Catherine
    36. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
    37. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.
    38. Research methods : guidance for postgraduates (1996) / Greenfield, Tony

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