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Thermal processing and quality of foods : proceedings of the concluding seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research) on the thermal processing and quality of foods in Athens,...| (1984) / Zeuthen, P.

book: http://library.hud.ac.uk/catlink/bib/32689

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JOURNALSBOOKS
    		 
    1. Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
    2. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
    3. Principles and practices for the safe processing of foods (1993) / Shapton, David A.
    4. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
    5. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
    6. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
    7. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.

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