Principles of microbiology for students of food technology| (2nd ed, 1984) / Parry, Thelma J.

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		Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Analytical chemistry of foods (1995) / James, C. S. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health