- Proceedings of the Nutrition Society
- Journal of the American Dietetic Association
| | - Food safety : questions and answers (2nd ed, 1993) / Food Safety Advisory Centre
- An introduction to food colloids (1992) / Dickinson, Eric
- Functional properties of food components (2nd ed, 1991) / Pomeranz, Y.
- Vegetables, herbs and spices : fifth supplement to McCance and Widdowson's The composition of foods (1991) / Holland, B.
- Foundations of food science (1981) / Hawthorn, John
- Food science. (2nd ed, 1982) / Charley, Helen
- The chemistry of cooking : an account of what happens to food before, during and after cooking. (1992) / Coenders, A.
- Food microbiology (2nd ed, 2000) / Adams, M. R.
- Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P.
- Fatty acid and lipid chemistry (1996) / Gunstone, F. D.
- Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
- E for additives : the complete 'E' number guide (1984) / Hanssen, Maurice
- Food biochemistry (1991) / Alais, C.
- Intakes of intense and bulk sweeteners in the UK 1987-1988 : the twenty-ninth report of the Steering Group on Food Surveillance. (1990) / Steering Group on Food Surveillance
- Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
- The science of food (4th ed, 1996) / Gaman, P. M.
- Introduction to nutrition and metabolism (3rd ed, 2002) / Bender, David A.
- Sensory evaluation of food : statistical methods and procedures (1986) / O'Mahony, Michael
- Principles of food science / Food chemistry (1976) / Fennema, Owen R.
- Natural food colorants (1992) / Hendry, G. A. F.
- Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J.
- Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
- Food science (3rd ed, 1986) / Birch, G. G.
- 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
- McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
- Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
- 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
- Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
- Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne
- Managing food hygiene (1991) / Johns, Nicholas
- Industry guide to good hygiene practice : catering guide. (1995)
- Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
- Elementary food science (4th ed, 1996) / Vieira, Ernest R.
- The microbiological safety of food (1991) / Great Britain. Committee on the Microbiological Safety of Food
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- Food hygiene auditing (1999) / Chesworth, N.
- Promotion of healthier eating : how to collect and use information for planning, monitoring & evaluation (1992) / Kemm, J. R.
- Food additives in perspective (1986) / Wheelock, J. Verner
- The Diets of British schoolchildren (1989) / Great Britain. Department of Health
- Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
- Sensory evaluation in quality control (1992) / Muñoz, Alejandra M.
- Foodborne illness (1991) / Waites, W. M.
- Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T.
- Frozen food technology (1993) / Mallett, C. P.
- Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten
- HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
- Vegetarian diets. (1988) / British Nutrition Foundation
- Dietary reference values : a guide (1991) / Salmon, Jenny
- Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
- Food : the definitive guide (1994) / Coultate, T. P.
- Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
- Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- Shelf life (2002) / Man, Dominic
- Recommended dietary allowances (10th ed, 1989) / National Research Council (U.S.). Subcommittee on the Tenth Edition of the RDAs
- Food choice, acceptance and consumption (1996) / Meiselman, H.L
- Shelf life evaluation of foods (1994) / Man, C.M.D
- Dietary reference intakes : the essential guide to nutrient requirements (2006) / Otten, Jennifer J.
- Modern food microbiology (6th ed, 2000) / Jay, James M.
- Introduction to food science and technology (2nd ed, 1982) / Stewart, George Franklin
- Vegetarianism (1995) / Arens, Ursula
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
- Product development guide for the food industry (1996) / Shaw, R.
- Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Fundamentals of new food product development (1988) / Baker, Robert C.
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- Analytical chemistry of foods (1995) / James, C. S.
- Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
- Food hygiene auditing (1997) / Chesworth, N.
- Introductory microbiology (1996) / Heritage, J.
- Power unseen : how microbes rule the world (1994) / Dixon, Bernard
- The essential guide to food hygiene (4th ed, 1991) / Aston, Graham
- How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
- Nutrition and lifestyles (1980) / British Nutrition Foundation. Annual Conference (1st, 1979 : London)
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- Food product development : from concept to the marketplace (1991) / Graf, Ernst
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
- Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim
- Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
- HACCP : food safety manual (1995) / Loken, Joan K.
- Essential statistics (4th ed, 2001) / Rees, D. G.
- Food preparation and cooking / Levels 1 & 2, 1995 standards edition. (1995) / Hayter, Roy
- Minitab handbook (4th ed, 2001) / Ryan, Barbara F.
- Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret
- Enzyme assays : a practical approach (1992) / Eisenthal, Robert
- Nutritional aspects of cardiovascular disease : report of the Cardivascular Review Group, Committee on Medical Aspects of Food Policy. (1994) / Great Britain. Cardiovascular Review Group
- HACCP : principles and applications (1992) / Pierson, Merle D.
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Introduction to microbiology (3rd ed, 1986) / Wilkinson, J. F.
- Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda
- Brock biology of microorganisms. (10th ed, 2003) / Madigan, Michael T.
- Emery's elements of medical genetics (11th ed, 2001) / Mueller, Robert F.
- Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
- High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie
- Nutrition and metabolism (2003) / Gibney, Michael J.
- Basic gas chromatography (1998) / McNair, Harold Monroe
- Essentials of sports nutrition (2nd ed, 2002) / Brouns, F.
- Manual of nutrition (11th ed, 2008) / Great Britain. Food Standards Agency
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