Principles and practices for the safe processing of foods| (1993) / Shapton, David A.

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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 adulteration and how to beat it (1988) / London Food Commission 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 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 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 Nutrition and blood pressure (1987) / Bursztyn, Peter Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. 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) Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. 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. Developments in food colours (1980) / Walford, John Storage, processing, and nutritional quality of fruits and vegetables (1974) / Salunkhe, D K. Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T. Sensory evaluation of food : statistical methods and procedures (1986) / O'Mahony, Michael Elementary food science (4th ed, 1996) / Vieira, Ernest R. Vegetable processing (1991) / Arthey, David Food hygiene in the catering and retail trades (1982) / Davenport, John K. Processing and quality of foods (1990) / Zeuthen, P. Food and drink : good manufacturing practice : a guide to its responsible management. (5th ed, 2006) / Institute of Food Science and Technology (U.K.) Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K. Shelf life evaluation of foods (1994) / Man, C.M.D Micro-organisms in foods / Microbiological specifications of food pathogens. 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(2003) / Henderson, Lynne Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Foundations of food science (1981) / Hawthorn, John Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Food safety (1992) / Jones, Julie Miller Physico-chemical aspects of food processing (1995) / Beckett, S. T. Food industry and the environment : practical issues and cost implications (1994) / Dalzell, J. M. Lipid analysis : isolation, separation, identification and structural analysis of lipids (2nd ed, 1982) / Christie, William W. Sensory quality in foods and beverages : definition, measurement and control (1983) / Williams, A. A. Water and food quality (1989) / Hardman, Thelma M. Principles of nutritional assessment (1990) / Gibson, Rosalind S. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. 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