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Technology of meat and meat products| (1992) / Girard, Jean Pierre

book: http://library.hud.ac.uk/catlink/bib/61126

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JOURNALSBOOKS
    		 
    1. Meat science (5th ed, 1991) / Lawrie, R. A.
    2. Meat and meat products : technology, chemistry, and microbiology (1995) / Varnam, A. H.
    3. Frozen food technology (1993) / Mallett, C. P.
    4. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
    5. Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
    6. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
    7. Shelf life evaluation of foods (1994) / Man, C.M.D
    8. Dietary reference values : a guide (1991) / Salmon, Jenny
    9. HACCP : principles and applications (1992) / Pierson, Merle D.
    10. The science of food (4th ed, 1996) / Gaman, P. M.
    11. Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
    12. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.

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