Food hygiene auditing| (1997) / Chesworth, N.

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JOURNALS		BOOKS
Food chemistry Journal of chromatography. A British journal of nutrition American journal of clinical nutrition International journal of consumer studies Journal of the American Dietetic Association		Impact : a survey of United Kingdom examination questions related to world poverty and development topics. (1969) / Walker, Derek Hygiene in food manufacturing and handling (1964) / Graham-Rack, Barry Advances in food colloids (1995) / Dickinson, Eric Egg science and technology (4th ed, 1995) / Stadelman, William J. 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 Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. Catering questions & answers : food hygiene (3rd ed, 2000) / Ward, Geoff Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. 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) 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 Instrumental methods for quality assurance in foods (1991) / Fung, Daniel Yee-Chak Managing food hygiene (2nd ed, 1995) / Johns, Nicholas Cook-chill catering : technology and management (1990) / Light, Nicholas D. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food 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 Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Developments in food colours (1980) / Walford, John How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Food additives in perspective (1986) / Wheelock, J. Verner Food science. (2nd ed, 1982) / Charley, Helen Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Food portion sizes. (3rd ed, 2002) / Great Britain. Food Standards Agency Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health HPLC in food analysis (2nd ed, 1988) / Macrae, R. Separation methods (1984) / Deyl, Zden<31>ek HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) The experimental study of foods (1970) / Griswold, Ruth Mary Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Principles and practices for the safe processing of foods (1993) / Shapton, David A. Food product development : from concept to the marketplace (1991) / Graf, Ernst New food product development : from concept to marketplace. (1994) / Fuller, Gordon W. Food industry briefing: HACCP (2001) / Mortimore, Sara Product development guide for the food industry (1996) / Shaw, R. Manual of nutrition (10th ed, 1995) / Great Britain. Ministry of Agriculture, Fisheries and Food Elementary food science (4th ed, 1996) / Vieira, Ernest R. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Food choice and the consumer (1995) / Marshall, David W. Food safety (1992) / Jones, Julie Miller Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela HACCP : principles and applications (1992) / Pierson, Merle D. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John Shelf life evaluation of foods (1994) / Man, C.M.D Food microbiology (2nd ed, 2000) / Adams, M. R. The Diets of British schoolchildren (1989) / Great Britain. Department of Health The BMA guide to pesticides, chemicals and health. (1992) / British Medical Association Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Vegetarianism (1995) / Arens, Ursula Food additive user's handbook (1991) / Smith, Jim Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Fundamentals of new food product development (1988) / Baker, Robert C. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Analytical chemistry of foods (1995) / James, C. S. High performance liquid chromatography (1987) / Gilbert, Mary T. Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Foodborne illness (1991) / Waites, W. M. Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. The essential guide to food hygiene (4th ed, 1991) / Aston, Graham Enzyme assays : a practical approach (1992) / Eisenthal, Robert HACCP : a practical approach (1994) / Mortimore, Sara Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda Modern food microbiology (6th ed, 2000) / Jay, James M. The science of food (4th ed, 1996) / Gaman, P. M. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Recommended dietary allowances (10th ed, 1989) / National Research Council (U.S.). Subcommittee on the Tenth Edition of the RDAs Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A. Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie Human nutrition (11th ed, 2005) / Geissler, Catherine Minitab handbook (4th ed, 2001) / Ryan, Barbara F. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret Nutrition and metabolism (2003) / Gibney, Michael J. Food preparation and cooking / Levels 1 & 2, 1995 standards edition. (1995) / Hayter, Roy Dietary reference values : a guide (1991) / Salmon, Jenny Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E. Essentials of human nutrition (3rd ed, 2007) / Mann, Jim Essential statistics (4th ed, 2001) / Rees, D. G. Behavioural studies in hospitality management (1995) / Carmouche, Rita Hospitality management and organisational behaviour (4th ed, 2001) / Mullins, Laurie J.