Frozen food technology| (1993) / Mallett, C. P.

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JOURNALS		BOOKS
		Product and process innovation in the food industry (1997) / Traill, Bruce Freezing preservation of foods. (4th ed, 1968) / Tressler, Donald Kitely Technology of meat and meat products (1992) / Girard, Jean Pierre The freezing preservation of foods. Principles of refrigeration- equipment for food freezing- refrigerating and transporting frozen food (4th ed, 1968) / Copley, Michael J. Unit operations in food processing (2nd ed, 1983) / Earle, R. L. Instrumental methods for quality assurance in foods (1991) / Fung, Daniel Yee-Chak Food processing and nutrition (1978) / Bender, Arnold E. Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Meat science (5th ed, 1991) / Lawrie, R. A. Foundations of food science (1981) / Hawthorn, John The technology of dairy products (1992) / Early, R. Chilled foods : the ongoing debate (1990) / Gormley, T. R. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Water and food quality (1989) / Hardman, Thelma M. Elementary food science (4th ed, 1996) / Vieira, Ernest R. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Managing food hygiene (2nd ed, 1995) / Johns, Nicholas Food microbiology (2nd ed, 2000) / Adams, M. R. Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John Vegetarianism (1995) / Arens, Ursula Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith HACCP : principles and applications (1992) / Pierson, Merle D. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Fundamentals of new food product development (1988) / Baker, Robert C. NVQ criteria and guidance (1995) / Great Britain. Department of Employment Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Analytical chemistry of foods (1995) / James, C. S. The essential guide to food hygiene (4th ed, 1991) / Aston, Graham Principles and practices for the safe processing of foods (1993) / Shapton, David A. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. HACCP : food safety manual (1995) / Loken, Joan K. Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health Food hygiene auditing (1999) / Chesworth, N. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara The science of food (4th ed, 1996) / Gaman, P. M. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Foodborne illness (1991) / Waites, W. M. Shelf life evaluation of foods (1994) / Man, C.M.D Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret Outcomes : NVQs and the emerging model of education and training (1991) / Jessup, Gilbert Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.