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Sensory evaluation of food : principles and practices| (1997) / Lawless, Harry T.

book: http://library.hud.ac.uk/catlink/bib/271210

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JOURNALSBOOKS
  1. Journal of agricultural and food chemistry
  2. Food chemistry
  3. Journal of the American Dietetic Association
 
  1. Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C.
  2. Food safety : a practical and case study approach (2007) / McElhatton, Anna
  3. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
  4. The chemistry of cooking : an account of what happens to food before, during and after cooking. (1992) / Coenders, A.
  5. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert
  6. Food science. (2nd ed, 1982) / Charley, Helen
  7. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W.
  8. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R.
  9. Natural colours for food and other uses (1981) / Counsell, J. N.
  10. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  11. Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
  12. Chilled foods : the ongoing debate (1990) / Gormley, T. R.
  13. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
  14. Developments in food colours (1980) / Walford, John
  15. Processing and quality of foods (1990) / Zeuthen, P.
  16. Food colour and appearance (1994) / Hutchings, John B.
  17. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
  18. Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J.
  19. McCance and Widdowson's The composition of foods. (5th ed, 1991) / McCance, Robert Alexander
  20. Shelf life (2002) / Man, Dominic
  21. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
  22. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
  23. Food additive user's handbook (1991) / Smith, Jim
  24. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W.
  25. The microbiological safety of food : report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health ... [et al.]. (1990) / Great Britain. Committee on the Microbiological Safety of Food
  26. Food safety (1992) / Jones, Julie Miller
  27. The experimental study of foods (1970) / Griswold, Ruth Mary
  28. Food hygiene auditing (1997) / Chesworth, N.
  29. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
  30. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
  31. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
  32. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
  33. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
  34. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  35. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
  36. Food product development : from concept to the marketplace (1991) / Graf, Ernst
  37. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
  38. Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A.
  39. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
  40. Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
  41. Product development guide for the food industry (1996) / Shaw, R.
  42. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
  43. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
  44. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
  45. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
  46. The science of food (4th ed, 1996) / Gaman, P. M.
  47. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
  48. Shelf life evaluation of foods (1994) / Man, C.M.D
  49. HACCP : principles and applications (1992) / Pierson, Merle D.
  50. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
  51. Analytical chemistry of foods (1995) / James, C. S.
  52. Food industry briefing: HACCP (2001) / Mortimore, Sara
  53. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
  54. Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
  55. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
  56. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
  57. Basic gas chromatography (1998) / McNair, Harold Monroe
  58. Essential statistics (4th ed, 2001) / Rees, D. G.
  59. Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A.
  60. Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret
  61. Human nutrition (11th ed, 2005) / Geissler, Catherine
  62. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
  63. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.
  64. Foundation maths (2nd ed, 1997) / Croft, Tony

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