Guidelines for the handling of chilled foods.| (2nd ed, 1990) / Institute of Food Science and Technology (UK)

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JOURNALS		BOOKS
		Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health HACCP : food safety manual (1995) / Loken, Joan K. Food microbiology (2nd ed, 2000) / Adams, M. R. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. 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.