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Shelf life evaluation of foods| (1994) / Man, C.M.D

book: http://library.hud.ac.uk/catlink/bib/240325

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JOURNALSBOOKS
  1. Food microbiology
  2. International journal of dairy technology
  3. Food science & technology
  4. Journal of food engineering
  5. International journal of food microbiology
  6. Trends in food science & technology
  7. Journal of food science
  8. Journal of agricultural and food chemistry
  9. Food control
  10. Food chemistry
  11. British journal of nutrition
  12. Review of nutrition and food science
  13. American journal of clinical nutrition
  14. Public health nutrition
  15. British food journal (1966)
  16. Journal of the American Dietetic Association
 
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  2. Milk and dairy foods (1975) / Porter, J W G.
  3. Shelf life studies of foods and beverages : chemical, biological, physical, and nutritional aspects (1993) / Charalambous, George
  4. Toxic constituents of plant foodstuffs (2nd ed, 1980) / Liener, Irvin E.
  5. Rancidity in foods (2nd ed, 1989) / Allen, J. C.
  6. Understanding baking : the art and science of baking. (3rd ed, 2003) / Amendola, Joseph
  7. Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C.
  8. Food texture and viscosity : concept and measurement (2nd ed, 2002) / Bourne, Malcolm C.
  9. Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T.
  10. Technology of meat and meat products (1992) / Girard, Jean Pierre
  11. Product and process innovation in the food industry (1997) / Traill, Bruce
  12. Milk and milk products (4th ed, 1951) / Eckles, Clarence Henry
  13. Development and use of microbiological criteria for foods (1999) / Bell, Chris
  14. Starches. (1990) / Halliday, Anne
  15. Starch : chemistry and technology / Industrial aspects. (1967) / Whistler, R. L.
  16. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H.
  17. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
  18. Advances in sweeteners (1996) / Grenby, T. H.
  19. An introduction to food colloids (1992) / Dickinson, Eric
  20. Sugar and chocolate confectionery (1975) / Cakebread, Sidney
  21. Quality control in the food industry (2nd ed, 1986) / Herschdoerfer, S. M.
  22. Quality management systems for the food industry : a guide to ISO 9001/2 (1997) / Bolton, Andrew
  23. 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.
  24. Food processing and nutrition (1978) / Bender, Arnold E.
  25. New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W.
  26. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
  27. Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S.
  28. Fatty acid and lipid chemistry (1996) / Gunstone, F. D.
  29. Dehydration of foods (1996) / Barbosa-Cánovas, Gustavo V.
  30. Unit operations in food processing (2nd ed, 1983) / Earle, R. L.
  31. Food theory and applications. (1972) / Paul, Pauline C.
  32. Food allergy and intolerance. (2000) / Chan, Wynnie S.
  33. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
  34. Dietary sugars and human disease (1989) / Panel on Dietary Sugars
  35. Diet and health in school age children : briefing paper (1995) / Coles, Anne
  36. Food analysis : theory and practice (3rd ed, 2000) / Pomeranz, Y.
  37. Food allergy and intolerance : current issues and concerns (2002) / Emerton, Victoria
  38. Vegetables, herbs and spices : fifth supplement to McCance and Widdowson's The composition of foods (1991) / Holland, B.
  39. Omega-3 fatty acids and health (1995) / Nettleton, Joyce A.
  40. HACCP : a practical guide (1997) / Leaper, S.
  41. Natural food colorants (1992) / Hendry, G. A. F.
  42. Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R.
  43. Physical properties of foods and food processing systems (1987) / Lewis, M. J.
  44. Sugars and sweeteners (1991) / Kretchmer, Norman
  45. Processing and quality of foods (1990) / Zeuthen, P.
  46. Carbohydrate sweeteners in foods and nutrition (1980) / Symposium on Carbohydrate Sweeteners (1978 : Helsinki-Espoo)
  47. Physico-chemical aspects of food processing (1995) / Beckett, S. T.
  48. Intakes of intense and bulk sweeteners in the UK 1987-1988 : the twenty-ninth report of the Steering Group on Food Surveillance. (1990) / Steering Group on Food Surveillance
  49. Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
  50. Diet, nutrition and "healthy eating" in lower income groups. (1989) / Health Education Authority
  51. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
  52. Nutrition, health and schoolchildren. (2002) / Buttriss, Judy
  53. 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)
  54. Meat science (5th ed, 1991) / Lawrie, R. A.
  55. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
  56. Fundamentals of new food product development (1988) / Baker, Robert C.
  57. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
  58. Food allergy (1985) / Scowen, Patricia
  59. Evaluation of certain food additives and contaminants : forty-first report of the Joint FAO/WHO Expert Committee on Food Additives. (1993) / Joint FAO/WHO Expert Committee on Food Additives (41st, 1993 : Geneva)
  60. Egg science and technology (4th ed, 1995) / Stadelman, William J.
  61. Managing risks of nitrates to humans and the environment (1999) / Wilson, W. S.
  62. Dietary fats : determinants of preference, selection and consumption (1992) / Mela, D. J.
  63. Industry guide to good hygiene practice : catering guide. (1995)
  64. Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups
  65. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
  66. Modern food microbiology (6th ed, 2000) / Jay, James M.
  67. The nutrition of elderly people : report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy. (1992) / Great Britain. Working Group on the Nutrition of Elderly People
  68. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
  69. Separation methods (1984) / Deyl, Zden<31>ek
  70. Food microbiology (2nd ed, 2000) / Adams, M. R.
  71. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
  72. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
  73. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
  74. Shelf life (2002) / Man, Dominic
  75. The experimental study of foods (1970) / Griswold, Ruth Mary
  76. Food science. (2nd ed, 1982) / Charley, Helen
  77. Food safety [...]. / University of Wisconsin-Madison. Food Research Institute
  78. Food product development : from concept to the marketplace (1991) / Graf, Ernst
  79. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M.
  80. Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
  81. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
  82. Salt in the diet (1994) / British Nutrition Foundation
  83. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
  84. Food science (3rd ed, 1986) / Birch, G. G.
  85. Developments in food colours (1980) / Walford, John
  86. Food additive user's handbook (1991) / Smith, Jim
  87. Water and food quality (1989) / Hardman, Thelma M.
  88. Introduction to high performance liquid chromatography (1977) / Hamilton, R. J.
  89. Recent advances in chemistry and technology of fats and oils (1987) / Hamilton, R. J.
  90. Principles of nutritional assessment (1990) / Gibson, Rosalind S.
  91. 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
  92. A handbook of food packaging (2nd ed, 1992) / Paine, F. A.
  93. Nutrition and blood pressure (1987) / Bursztyn, Peter
  94. Foundations of food science (1981) / Hawthorn, John
  95. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey)
  96. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
  97. Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B.
  98. Food colour and appearance (1994) / Hutchings, John B.
  99. Food industry briefing: HACCP (2001) / Mortimore, Sara
  100. World review of nutrition and dietetics.

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