- Journal of food science
- Trends in food science & technology
- Nutrition reviews
- European journal of clinical nutrition
- British journal of nutrition
- American journal of clinical nutrition
- Review of nutrition and food science
- Proceedings of the Nutrition Society
- Journal of the American Dietetic Association
- British food journal (1966)
| | - New directions for product testing and sensory analysis of foods (1985) / Moskowitz, Howard R.
- Modern dairy technology / Advances in milk processing. (2nd ed, 1994) / Robinson, R. K.
- Nutritional aspects of bread and flour (1981) / Panel on Bread, Flour and other Cereal Products
- Nutritional aspects of fish (rev ed, 1993) / Groom, Hilary
- Impact : a survey of United Kingdom examination questions related to world poverty and development topics. (1969) / Walker, Derek
- 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)
- Food Advisory Committee report on the review of the use of additives in foods specially prepared for infants and young children. (1992) / Great Britain. Food Advisory Committee
- Health service catering. Hygiene. (1986) / Great Britain. Department of Health and Social Security
- Evaluation of certain food additives and naturally occurring toxicants (1992) / Joint FAO/WHO Expert Committee on Food Additives
- Food facts : a study of food and nutrition (1986) / Clarke, Delia
- Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
- HACCP : a practical approach (1994) / Mortimore, Sara
- Technology of meat and meat products (1992) / Girard, Jean Pierre
- The technology of dairy products (1992) / Early, R.
- Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R.
- HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
- The science of food and cooking (3rd ed, 1985) / Cameron, Allan G.
- Food antioxidants (1990) / Hudson, B. J. F.
- The Pennington Group : report on the circumstances leading to the 1996 outbreak of infection with E.coli 0157 in Central Scotland, the implications for food safety and the lessons to be learned. (1997) / Pennington Group
- Unit operations in food processing (2nd ed, 1983) / Earle, R. L.
- Food theory and applications. (1972) / Paul, Pauline C.
- Food and drink : good manufacturing practice : a guide to its responsible management. (5th ed, 2006) / Institute of Food Science and Technology (U.K.)
- Food allergy and intolerance. (2000) / Chan, Wynnie S.
- Catering questions & answers : food hygiene (3rd ed, 2000) / Ward, Geoff
- Advances in sweeteners (1996) / Grenby, T. H.
- Frozen food technology (1993) / Mallett, C. P.
- Food refrigeration processes : analysis, design and simulation (1990) / Cleland, Andrew C.
- Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
- Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine
- Carbohydrate sweeteners in foods and nutrition (1980) / Symposium on Carbohydrate Sweeteners (1978 : Helsinki-Espoo)
- Water and food quality (1989) / Hardman, Thelma M.
- 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.
- The microbiology of safe food (2000) / Forsythe, S. J.
- Cheese : chemistry, physics, and microbiology / Major cheese groups. (2nd ed, 1993) / Fox, P. F.
- Meat science (5th ed, 1991) / Lawrie, R. A.
- Micro-organisms in foods / Microbiological specifications of food pathogens. (1996) / International Commission on Microbiological Specifications for Foods
- Fatty acid and lipid chemistry (1996) / Gunstone, F. D.
- Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T.
- Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K.
- Salt in the diet (1994) / British Nutrition Foundation
- Sugars and sweeteners (1991) / Kretchmer, Norman
- Processing and quality of foods (1990) / Zeuthen, P.
- Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen
- The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
- Dietary fats : determinants of preference, selection and consumption (1992) / Mela, D. J.
- Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
- Nutrition and blood pressure (1987) / Bursztyn, Peter
- Managing food hygiene (1991) / Johns, Nicholas
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Nutrition of older adults (1996) / Webb, Geoffrey P.
- National diet and nutrition survey : young people aged 4 to 18 years. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of Agriculture, Fisheries and Food and the Departments... (2000) / Gregory, Jan
- Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
- 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
- Dietary intake of food additives in the UK : initial surveillance : thethirty-seventh report of the Steering Group on Chemical Aspects of Food Surveillance. (1993) / Steering Group on Chemical Aspects of Food Surveillance
- Food biochemistry (1991) / Alais, C.
- Food colour and appearance (1994) / Hutchings, John B.
- Intakes of intense and bulk sweeteners in the UK 1987-1988 : the twenty-ninth report of the Steering Group on Food Surveillance. (1990) / Steering Group on Food Surveillance
- Instrumental methods for quality assurance in foods (1991) / Fung, Daniel Yee-Chak
- Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
- Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert
- Food processing and nutrition (1978) / Bender, Arnold E.
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Food additives in perspective (1986) / Wheelock, J. Verner
- How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
- Chilled foods : the ongoing debate (1990) / Gormley, T. R.
- Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R.
- Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Industry guide to good hygiene practice : catering guide. (1995)
- The Diets of British schoolchildren (1989) / Great Britain. Department of Health
- Natural colours for food and other uses (1981) / Counsell, J. N.
- Food hygiene, health and safety (1991) / Stretch, J. Audrey
- Evaluation of certain food additives and contaminants : forty-first report of the Joint FAO/WHO Expert Committee on Food Additives. (1993) / Joint FAO/WHO Expert Committee on Food Additives (41st, 1993 : Geneva)
- The chemical analysis of foods (7th ed, 1976) / Pearson, David
- Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
- The freezing preservation of foods. Principles of refrigeration- equipment for food freezing- refrigerating and transporting frozen food (4th ed, 1968) / Copley, Michael J.
- Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
- Food handbook (1990) / Catsberg, C. M. E.
- Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey)
- Food hygiene auditing (1997) / Chesworth, N.
- Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
- Food hygiene auditing (1999) / Chesworth, N.
- Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
- E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice
- Product and process development in the food industry : selected papers from the Symposium on Food Product and Process Development (1985) / Symposium on Food Product and Process Development (1980 : Auckland, N.Z)
- Sensory evaluation of food : statistical methods and procedures (1986) / O'Mahony, Michael
- Nutrition in infancy and childhood (5th ed, 1993) / Pipes, Peggy L.
- Food science reviews. Food hygiene and safety (1992) / Watson, D. H.
- Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J.
- Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
- Elementary food science (4th ed, 1996) / Vieira, Ernest R.
- Fundamentals of new food product development (1988) / Baker, Robert C.
- Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
- Sensory evaluation in quality control (1992) / Muñoz, Alejandra M.
- CRC handbook of food additives (2nd ed, 1980) / Furia, Thomas E.
- Cook-chill catering : technology and management (1990) / Light, Nicholas D.
- Food portion sizes. (3rd ed, 2002) / Great Britain. Food Standards Agency
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