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.

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		Development and use of microbiological criteria for foods (1999) / Bell, Chris Water and food quality (1989) / Hardman, Thelma M. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Food industry briefing: HACCP (2001) / Mortimore, Sara HACCP : food safety manual (1995) / Loken, Joan K. Analytical chemistry of foods (1995) / James, C. S. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Foodborne illness (1991) / Waites, W. M. Shelf life evaluation of foods (1994) / Man, C.M.D Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A. Principles and practices for the safe processing of foods (1993) / Shapton, David A. HACCP : principles and applications (1992) / Pierson, Merle D. The science of food (4th ed, 1996) / Gaman, P. M. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.