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New food product development : from concept to marketplace.| (1994) / Fuller, Gordon W.

book: http://library.hud.ac.uk/catlink/bib/210646

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JOURNALSBOOKS
     
    1. Foundations of food science (1981) / Hawthorn, John
    2. Fundamentals of new food product development (1988) / Baker, Robert C.
    3. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
    4. Processing and quality of foods (1990) / Zeuthen, P.
    5. The experimental study of foods (1970) / Griswold, Ruth Mary
    6. Food product development : from concept to the marketplace (1991) / Graf, Ernst
    7. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
    8. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
    9. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
    10. HPLC in food analysis (2nd ed, 1988) / Macrae, R.
    11. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T.
    12. Product development guide for the food industry (1996) / Shaw, R.
    13. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
    14. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
    15. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
    16. Food hygiene auditing (1999) / Chesworth, N.
    17. Food microbiology (2nd ed, 2000) / Adams, M. R.
    18. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
    19. Food hygiene auditing (1997) / Chesworth, N.
    20. Foodborne illness (1991) / Waites, W. M.
    21. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
    22. Shelf life evaluation of foods (1994) / Man, C.M.D
    23. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
    24. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
    25. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
    26. Essentials of human nutrition (3rd ed, 2007) / Mann, Jim
    27. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
    28. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
    29. Analytical chemistry of foods (1995) / James, C. S.
    30. High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie
    31. The science of food (4th ed, 1996) / Gaman, P. M.
    32. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
    33. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
    34. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.

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