Analytical chemistry of foods| (1995) / James, C. S.

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JOURNALS		BOOKS
Food hydrocolloids Food microbiology Journal of applied microbiology Journal of dairy science Journal of the science of food and agriculture Journal of animal science Food quality and preference Nutrition, metabolism, and cardiovascular diseases Food and chemical toxicology International journal of food microbiology Journal of applied microbiology Journal of food science Critical reviews in food science and nutrition Journal of food engineering Trends in food science & technology Journal of agricultural and food chemistry Journal of colloid and interface science Dairy industries international Food control Journal of environmental monitoring Nutrition bulletin Food chemistry British journal of nutrition Review of nutrition and food science American journal of clinical nutrition European journal of clinical nutrition Food technology (Chicago) Nutrition reviews Proceedings of the Nutrition Society Public health nutrition Journal of nutrition Journal of nutrition education and behavior Journal of chromatography. A Appetite Journal of the American Dietetic Association Journal of human nutrition and dietetics Journal of sports sciences Medicine and science in sports and exercise Analytical chemistry (Washington) British food journal (1966) American journal of preventive medicine International journal of consumer studies		Heat transfer in food cooling applications (1997) / Dinçer, Ä°brahim Structure-function properties of food proteins (1994) / Phillips, Lance G. Environmental control and public health. Food processing and distribution (2003) / Kirkwood, Alan 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. Introductory foods (12th ed, 2004) / Bennion, Marion Fats in food technology (2002) / Rajah, Kanes K. The freezing preservation of foods. Factors affecting quality in frozen foods (4th ed, 1968) / Copley, Michael J. Food preservation by moisture control : fundamentals and applications (1995) / International Symposium on the Properties of Water (2nd, 1994 : Universidad de las Américas) Advice on fish consumption : benefits & risks (2004) / Great Britain. Committee on Toxicity of Chemicals in Food, Consumer Products, and the Environment Making the most of HACCP : learning from other's experience (2001) / Mayes, Tony Food processing and nutrition (1978) / Bender, Arnold E. Food texture : instrumental and sensory measurement (1987) / Moskowitz, Howard R. Essentials of food science (2nd ed, 2003) / Vaclavik, Vickie Handbook of frozen foods (2004) / Hui, Y. H. Advances in thermal and non-thermal food preservation (1st ed, 2007) / Tewari, Gaurav Freezing preservation of foods. (4th ed, 1968) / Tressler, Donald Kitely Chemical changes during food processing (1990) / Davídek, JiÅ™í Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S. Handbook of frozen food packaging and processing (2006) / Sun, Da-Wen Understanding baking : the art and science of baking. (3rd ed, 2003) / Amendola, Joseph Water and food quality (1989) / Hardman, Thelma M. The microbiology of safe food (2000) / Forsythe, S. J. Storage, processing, and nutritional quality of fruits and vegetables (1974) / Salunkhe, D K. Food oils and their uses. (1970) / Weiss, Theodore J. Food texture and viscosity : concept and measurement (2nd ed, 2002) / Bourne, Malcolm C. Food packaging : principles and practice (2nd ed, 2006) / Robertson, Gordon L. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert An introduction to food colloids (1992) / Dickinson, Eric Thermal properties of foods and agricultural materials (1980) / Mohsenin, Nuri N. Food analysis : theory and practice (3rd ed, 2000) / Pomeranz, Y. Food allergy and intolerance : current issues and concerns (2002) / Emerton, Victoria Unit operations in food processing (2nd ed, 1983) / Earle, R. L. Food policy old and new (2004) / Maxwell, Simon Food science. (2nd ed, 1982) / Charley, Helen Quality control in the food industry (2nd ed, 1986) / Herschdoerfer, S. M. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M. Food antioxidants (1990) / Hudson, B. J. F. Food theory and applications. (1972) / Paul, Pauline C. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Development and use of microbiological criteria for foods (1999) / Bell, Chris Food chemistry (1992) / Clark, Nigel Fatty acid and lipid chemistry (1996) / Gunstone, F. D. Antioxidant nutrients in health and disease. (1991) / Conning, D. M. Baked products : science, technology and practice (2006) / Cauvain, Stanley P. Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food Food microbiology and hygiene (1985) / Hayes, P. R. 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. Micro-organisms in foods / Microbiological specifications of food pathogens. (1996) / International Commission on Microbiological Specifications for Foods 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]) Food preservation and safety : principles and practices (1994) / VanGarde, Shirley J. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986 (1987) / Dickinson, Eric Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey) Frozen food technology (1993) / Mallett, C. P. Advances in food colloids (1995) / Dickinson, Eric Principles of microbiology for students of food technology (2nd ed, 1984) / Parry, Thelma J. Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T. Vegetable processing (1991) / Arthey, David Food preservatives (1991) / Russell, N. J. Food and drink : good manufacturing practice : a guide to its responsible management. (5th ed, 2006) / Institute of Food Science and Technology (U.K.) Modern food microbiology (7th ed, 2005) / Jay, James M. Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K. Principles of nutritional assessment (1990) / Gibson, Rosalind S. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Meat science (5th ed, 1991) / Lawrie, R. A. The technology of dairy products (1992) / Early, R. Chilled foods : the ongoing debate (1990) / Gormley, T. R. 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 Shelf life (2002) / Man, Dominic Quality control in the food industry (2nd ed, 1987) / Herschdoerfer, S. M. The chemistry of cooking : an account of what happens to food before, during and after cooking. (1992) / Coenders, A. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Food acceptability (1988) / University of Reading - Society of Chemical Industry Symposium on Food Acceptability (1987 : University of Reading) Early nutrition and later achievement (1987) / Dobbing, John The science of chocolate (2000) / Beckett, S. T. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W. Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S. Physical properties of foods and food processing systems (1987) / Lewis, M. J. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H. The freezing preservation of foods. Principles of refrigeration- equipment for food freezing- refrigerating and transporting frozen food (4th ed, 1968) / Copley, Michael J. HACCP : food safety manual (1995) / Loken, Joan K. The science of bakery products (2007) / Edwards, W. P. Nutritional health : strategies for disease prevention. (2nd ed, 2006) / Temple, Norman J. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Essentials of food microbiology (1997) / Garbutt, John Nutrient content of food portions (1991) / Davies, Jill Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Shelf life evaluation of foods (1994) / Man, C.M.D Food colour and appearance (1994) / Hutchings, John B. Food microbiology (2nd ed, 2000) / Adams, M. R. HACCP : a practical approach (1994) / Mortimore, Sara Elementary food science (4th ed, 1996) / Vieira, Ernest R. Cook-chill catering : technology and management (1990) / Light, Nicholas D. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R.