| JOURNALS | | BOOKS |
| | - Food adulteration and how to beat it (1988) / London Food Commission
- Natural food colorants (1992) / Hendry, G. A. F.
- Developments in food colours (1980) / Walford, John
- 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)
- Natural colours for food and other uses (1981) / Counsell, J. N.
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- The science of food (4th ed, 1996) / Gaman, P. M.
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
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