Experimental food science| (3rd ed, 1990) / Penfield, Marjorie Porter

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Nutrition research (New York, N.Y.) Journal of food science Trends in food science & technology Food chemistry Journal of human nutrition and dietetics British journal of nutrition Public health nutrition Review of nutrition and food science Journal of the American Dietetic Association		Food macromolecules and colloids (1995) / Dickinson, Eric Advances in food colloids (1995) / Dickinson, Eric The experimental study of foods (1970) / Griswold, Ruth Mary Milk and dairy foods (1975) / Porter, J W G. Food preservation by moisture control : fundamentals and applications (1995) / International Symposium on the Properties of Water (2nd, 1994 : Universidad de las Américas) Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T. Fundamentals of food chemistry (1980) / Heimann, Werner Thickening and gelling agents for food (1992) / Imeson, A. Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C. 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. Understanding baking : the art and science of baking. (3rd ed, 2003) / Amendola, Joseph Food theory and applications. (1972) / Paul, Pauline C. Food processing : principles and applications (2004) / Smith, J. Scott Food commodities. (2nd ed, 1987) / Davis, Bernard Egg science and technology (4th ed, 1995) / Stadelman, William J. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Vegetables, herbs and spices : fifth supplement to McCance and Widdowson's The composition of foods (1991) / Holland, B. Foundations of food science (1981) / Hawthorn, John An introduction to food colloids (1992) / Dickinson, Eric Food preservation and safety : principles and practices (1994) / VanGarde, Shirley J. Cook-freeze catering systems (1978) / Boltman, Brigid Blast freezing. System for quantity foods. (1979) / Harder, Eulalia L. 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 Food biochemistry (1991) / Alais, C. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert Food chemistry (1992) / Clark, Nigel Fatty acid and lipid chemistry (1996) / Gunstone, F. D. Applied science for food studies (1989) / Brownsell, V. L. Starch : chemistry and technology / Industrial aspects. (1967) / Whistler, R. L. Fundamentals of new food product development (1988) / Baker, Robert C. Hygiene for management : a text for food safety courses (12th ed, 2005) / Sprenger, Richard A. Food refrigeration processes : analysis, design and simulation (1990) / Cleland, Andrew C. Separation methods (1984) / Deyl, Zden<31>ek Developments in food colours (1980) / Walford, John Introduction to high performance liquid chromatography (1977) / Hamilton, R. J. Food analysis : theory and practice (3rd ed, 2000) / Pomeranz, Y. Advances in sweeteners (1996) / Grenby, T. H. Guidelines for the handling of chilled foods. (2nd ed, 1990) / Institute of Food Science and Technology (UK) Impact : a survey of United Kingdom examination questions related to world poverty and development topics. (1969) / Walker, Derek Milk and milk products (4th ed, 1951) / Eckles, Clarence Henry Sugar and chocolate confectionery (1975) / Cakebread, Sidney Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health Food science. (2nd ed, 1982) / Charley, Helen Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. Guidelines for slaughtering, meat cutting and further processing. (1991) / Food and Agriculture Organization Freezing preservation of foods. (4th ed, 1968) / Tressler, Donald Kitely Food safety [...]. / University of Wisconsin-Madison. Food Research Institute 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. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H. Sugars and sweeteners (1991) / Kretchmer, Norman HACCP : food safety manual (1995) / Loken, Joan K. Principles of microbiology for students of food technology (2nd ed, 1984) / Parry, Thelma J. Elementary food science (4th ed, 1996) / Vieira, Ernest R. Water and food quality (1989) / Hardman, Thelma M. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K. Development and use of microbiological criteria for foods (1999) / Bell, Chris The science of food (4th ed, 1996) / Gaman, P. M. Shelf life evaluation of foods (1994) / Man, C.M.D Food science (3rd ed, 1986) / Birch, G. G. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Technology of cereals : an introduction for students of food science and agriculture (4th ed, 1994) / Kent, N. L. Dietary fats : determinants of preference, selection and consumption (1992) / Mela, D. J. Food allergy and intolerance : current issues and concerns (2002) / Emerton, Victoria Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John National diet and nutrition survey : people aged 65 years and over. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of A griculture, Fisheries and Food and the Departments... (1998) / Finch, Steven Fundamentals of food microbiology (1979) / Fields, Marion L. The science of chocolate (2000) / Beckett, S. T. HPLC in food analysis (2nd ed, 1988) / Macrae, R. Physico-chemical aspects of food processing (1995) / Beckett, S. T. Managing food hygiene (1991) / Johns, Nicholas Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Quality management systems for the food industry : a guide to ISO 9001/2 (1997) / Bolton, Andrew Pesticide residues and food safety : a harvest of viewpoints (1991) / Tweedy, B. G. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Psychological basis of sensory evaluation (1990) / McBride, R. L. Techniques in liquid chromatography (1982) / Simpson, C. F. The microbiology of safe food (2000) / Forsythe, S. J. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. 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) Nutrient content of food portions (1991) / Davies, Jill Cheese : chemistry, physics, and microbiology / Major cheese groups. (2nd ed, 1993) / Fox, P. F. Frozen food technology (1993) / Mallett, C. P. Industry guide to good hygiene practice : catering guide. (1995) Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Home preservation of fruit and vegetables. (14th ed, 1989) / AFRC Institute of Food Research Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Gel electrophoresis of nucleic acids : a practical approach (1982) / Rickwood, D. Natural food colorants (1992) / Hendry, G. A. F. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Microbiology (1986) / Cano, Raúl J. Processing and quality of foods (1990) / Zeuthen, P. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.