- Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
- Shelf life evaluation of foods (1994) / Man, C.M.D
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- The science of food (4th ed, 1996) / Gaman, P. M.
- Analytical chemistry of foods (1995) / James, C. S.
- HACCP : principles and applications (1992) / Pierson, Merle D.
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health