Food and drink : good manufacturing practice : a guide to its responsible management.| (4th ed, 1998) / Institute of Food Science and Technology (UK)

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JOURNALS		BOOKS
		Quality control in the food industry (2nd ed, 1986) / Herschdoerfer, S. M. Evaluation of certain food additives and naturally occurring toxicants (1992) / Joint FAO/WHO Expert Committee on Food Additives Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C. The microbiology of safe food (2000) / Forsythe, S. J. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey) Development and use of microbiological criteria for foods (1999) / Bell, Chris Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul Egg science and technology (4th ed, 1995) / Stadelman, William J. Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Principles of nutritional assessment (1990) / Gibson, Rosalind S. Vegetarianism : lifestyles and food practices of women vegetarians (1993) / Neale, Roger John Unit operations in food processing (2nd ed, 1983) / Earle, R. L. Food colour and appearance (1994) / Hutchings, John B. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Pearson's composition and analysis of foods. (9th ed, 1991) / Kirk, Ronald S. Case studies in food microbiology for food safety and quality (2002) / Pawsey, Rosa K. Coronary heart disease - 3 : the role of dietary fats. (1992) / British Nutrition Foundation Principles and practices for the safe processing of foods (1993) / Shapton, David A. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Product and process development in the food industry : selected papers from the Symposium on Food Product and Process Development (1985) / Symposium on Food Product and Process Development (1980 : Auckland, N.Z) Instrumental methods for quality assurance in foods (1991) / Fung, Daniel Yee-Chak Food science reviews. Food hygiene and safety (1992) / Watson, D. H. World review of nutrition and dietetics. Food processing and nutrition (1978) / Bender, Arnold E. Natural food colorants (1992) / Hendry, G. A. F. Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Shelf life evaluation of foods (1994) / Man, C.M.D Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. 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) Targeting hygiene : a practical guide to hygiene and safety for food handlers. (1988) / Council for Education, Recruitment and Training for the Hotel, Catering and Tourism Industry National diet and nutrition survey : young people aged 4 to 18 years. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of Agriculture, Fisheries and Food and the Departments... (2000) / Gregory, Jan Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith Processing and quality of foods (1990) / Zeuthen, P. Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F. Fundamentals of new food product development (1988) / Baker, Robert C. Modern food microbiology (6th ed, 2000) / Jay, James M. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. Chilled foods : the ongoing debate (1990) / Gormley, T. R. Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Shelf life (2002) / Man, Dominic The microbiological safety of food : report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health ... [et al.]. (1990) / Great Britain. Committee on the Microbiological Safety of Food Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. The nutrition of elderly people : report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy. (1992) / Great Britain. Working Group on the Nutrition of Elderly People Developments in food colours (1980) / Walford, John Frozen food technology (1993) / Mallett, C. P. Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Assured safe catering : a management system for hazard analysis (1993) / Majewski, Christine The experimental study of foods (1970) / Griswold, Ruth Mary Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. The technology of dairy products (1992) / Early, R. HACCP : food safety manual (1995) / Loken, Joan K. Food additives in perspective (1986) / Wheelock, J. Verner Food science. (2nd ed, 1982) / Charley, Helen Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. Food hygiene auditing (1997) / Chesworth, N. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Nutrition of older adults (1996) / Webb, Geoffrey P. Meat science (5th ed, 1991) / Lawrie, R. A. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L. HACCP : principles and applications (1992) / Pierson, Merle D. Food hygiene auditing (1999) / Chesworth, N. HACCP in meat, poultry and fish processing (1995) / Pearson, A. M. Separation methods (1984) / Deyl, Zden<31>ek Product development guide for the food industry (1996) / Shaw, R. Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela Elementary food science (4th ed, 1996) / Vieira, Ernest R. Sugars and sweeteners (1991) / Kretchmer, Norman Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter HPLC in food analysis (2nd ed, 1988) / Macrae, R. Food product development : from concept to the marketplace (1991) / Graf, Ernst HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. The Diets of British schoolchildren (1989) / Great Britain. Department of Health Analytical chemistry of foods (1995) / James, C. S. Introduction to food science and technology (2nd ed, 1982) / Stewart, George Franklin Vegetarianism (1995) / Arens, Ursula Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health Industry guide to good hygiene practice : catering guide. (1995) Food microbiology (2nd ed, 2000) / Adams, M. R. Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael The BMA guide to pesticides, chemicals and health. (1992) / British Medical Association Foodborne illness (1991) / Waites, W. M. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. HACCP : a practical approach (1994) / Mortimore, Sara The science of food (4th ed, 1996) / Gaman, P. M. How to HACCP : a management guide (3rd ed, 2001) / Dillon, M. Nutritional aspects of cardiovascular disease : report of the Cardivascular Review Group, Committee on Medical Aspects of Food Policy. (1994) / Great Britain. Cardiovascular Review Group Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A. Food industry briefing: HACCP (2001) / Mortimore, Sara Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S. Minitab handbook (4th ed, 2001) / Ryan, Barbara F.