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Dietary reference values for food energy and nutrients for the United Kingdom| (1991) / Great Britain. Department of Health

book: http://library.hud.ac.uk/catlink/bib/53910

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  26. Critical reviews in food science and nutrition
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  29. American journal of clinical nutrition
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  31. Nutrition reviews
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  33. The national diet & nutrition survey : adults aged 19 to 64 years : a survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for... (2003) / Henderson, Lynne
  34. HACCP : a practical guide (1997) / Leaper, S.
  35. Chilled foods : the ongoing debate (1990) / Gormley, T. R.
  36. Sweeteners and sugar alternatives in food technology (2006) / Mitchell, Helen
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  39. Food biochemistry (1991) / Alais, C.
  40. New directions for product testing and sensory analysis of foods (1985) / Moskowitz, Howard R.
  41. Food safety law and practice (1996) / Stranks, Jeremy W.
  42. Texture measurements of foods : psychophysical fundamentals; sensory, mechanical, and chemical produres, and their interrelationships. (1973) / Kramer, Amihud
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  57. Vegetables, herbs and spices : fifth supplement to McCance and Widdowson's The composition of foods (1991) / Holland, B.
  58. Salt : a challenge to food manufacturers (1993) / Tilston, Colin
  59. Survey of colour usage in food : the nineteenth report of the Steering Group on Food Surveillance, the Working Party on Food Colours. (1987) / Steering Group on Food Surveillance. Working Party on Food Colours
  60. Technology of meat and meat products (1992) / Girard, Jean Pierre
  61. Early nutrition and later achievement (1987) / Dobbing, John
  62. Toxic constituents of plant foodstuffs (2nd ed, 1980) / Liener, Irvin E.
  63. Briefing papers. / British Nutrition Foundation
  64. Guidelines for the handling of chilled foods. (2nd ed, 1990) / Institute of Food Science and Technology (UK)
  65. Carbohydrate sweeteners in foods and nutrition (1980) / Symposium on Carbohydrate Sweeteners (1978 : Helsinki-Espoo)
  66. Early diet, later consequences : proceedings of the Thirteenth British Nutrition Foundation Annual Conference, 14 June 1991 (1991) / British Nutrition Foundation. Annual Conference (13th, 1991 : [London])
  67. Dietary fibre and related substances (1994) / Johnson, I. T.
  68. Food science and technology (2009) / Campbell-Platt, Geoffrey
  69. Sensory evaluation techniques (4th ed, 2007) / Meilgaard, Morten
  70. Geriatric nutrition : the health professional's handbook (3rd ed, 2006) / Chernoff, Ronni
  71. The science of ice cream (2004) / Clarke, Chris
  72. Understanding baking : the art and science of baking. (3rd ed, 2003) / Amendola, Joseph
  73. Trends : young people's food choices : attitudes to healthy eating and weight control 1983-2001. (2003) / Schools Health Education Unit
  74. Ice cream (6th ed, 2003) / Marshall, Robert T.
  75. Low-calorie sweeteners present and future : World Conference on Low-Calorie Sweeteners, April 25-28, 1999, Barcelona, Spain (1999) / World Conference on Low-Calorie Sweeteners (1999 : Barcelona, Spain)
  76. Bread and potatoes : a perspective. (1982) / British Nutrition Foundation
  77. Microbiology of fermented foods (2nd ed, 1998) / Wood, Brian J. B.
  78. 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
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  80. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H.
  81. Managing food hygiene (1991) / Johns, Nicholas
  82. Quality control in the food industry (2nd ed, 1987) / Herschdoerfer, S. M.
  83. 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.
  84. Quality control in the food industry (2nd ed, 1986) / Herschdoerfer, S. M.
  85. Nutrition in institutions (2009) / Cross, Maria
  86. The microbiology of safe food (2000) / Forsythe, S. J.
  87. The Diets of British schoolchildren (1989) / Great Britain. Department of Health
  88. Salt in the diet : (first revision). (1985) / British Nutrition Foundation
  89. Thermal processing and quality of foods : proceedings of the concluding seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research) on the thermal processing and quality of foods in Athens,... (1984) / Zeuthen, P.
  90. Principles of microbiology for students of food technology (2nd ed, 1984) / Parry, Thelma J.
  91. Functional foods : designer foods, pharmafoods, nutraceuticals (1994) / Goldberg, Israel
  92. Food and drink : good manufacturing practice : a guide to its responsible management. (5th ed, 2006) / Institute of Food Science and Technology (U.K.)
  93. Food allergy and intolerance. (2000) / Chan, Wynnie S.
  94. Salmonella : a practical approach to the organism and its control in foods (2002) / Bell, C.
  95. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
  96. Microorganisms in foods. Sampling for microbiological analysis: principles and specific applications. (2nd ed, 1986) / International Commission on Microbiological Specifications for Foods
  97. Starches. (1990) / Halliday, Anne
  98. Design and analysis of sensory optimization (1993) / Gacula, Maximo C.
  99. The scientific basis of nutrition education : a synopsis of dietary reference values : a briefing paper prepared for the Health Education Authority (1996) / Hurren, C. A.
  100. Nutritional aspects of bread and flour (1981) / Panel on Bread, Flour and other Cereal Products

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