- Journal of nutrition
- Review of nutrition and food science
- American journal of clinical nutrition
- Journal of the American Dietetic Association
| | - Metabolic regulation : a molecular approach (1987) / Martin, B. R.
- Microbiology (1986) / Cano, Raúl J.
- Food facts : a study of food and nutrition (1986) / Clarke, Delia
- Unit operations in food processing (2nd ed, 1983) / Earle, R. L.
- Food microbiology and hygiene (1985) / Hayes, P. R.
- Introduction to food engineering (3rd ed, 2001) / Singh, R. Paul
- Food microbiology (2nd ed, 2000) / Adams, M. R.
- Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H.
- Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey)
- Adolescent nutrition (1982) / Winick, Myron
- Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J.
- Vegetarianism (1995) / Arens, Ursula
- Meat science (5th ed, 1991) / Lawrie, R. A.
- Natural colours for food and other uses (1981) / Counsell, J. N.
- Applied human nutrition : for food scientists and home economists (1990) / Walker, Ann F.
- HACCP in meat, poultry and fish processing (1995) / Pearson, A. M.
- A handbook of food packaging (2nd ed, 1992) / Paine, F. A.
- Separation methods (1984) / Deyl, Zden<31>ek
- Developments in food colours (1980) / Walford, John
- Water and food quality (1989) / Hardman, Thelma M.
- Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK)
- Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P.
- McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
- Sugar : chemical, biological and nutritional aspects of sucrose (1971) / Yudkin, John
- Shelf life evaluation of foods (1994) / Man, C.M.D
- HACCP : a practical approach (1994) / Mortimore, Sara
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Laboratory methods for sensory analysis of food (1991) / Poste, Linda M.
- Food product development : from concept to the marketplace (1991) / Graf, Ernst
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- Food hygiene auditing (1999) / Chesworth, N.
- Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. (1992) / Bryan, Frank L.
- Foodborne illness (1991) / Waites, W. M.
- Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten
- Elementary food science (4th ed, 1996) / Vieira, Ernest R.
- Fundamentals of new food product development (1988) / Baker, Robert C.
- Foodborne diseases (2nd ed, 2002) / Cliver, Dean O.
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- Nutritional guidelines for school meals : report of an expert working group (1992) / Sharp, Imogen
- Shelf life (2002) / Man, Dominic
- Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P.
- Product development guide for the food industry (1996) / Shaw, R.
- The science of food (4th ed, 1996) / Gaman, P. M.
- Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.
- Analytical chemistry of foods (1995) / James, C. S.
- Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
- How to HACCP : a management guide (3rd ed, 2001) / Dillon, M.
- Recommended dietary allowances (10th ed, 1989) / National Research Council (U.S.). Subcommittee on the Tenth Edition of the RDAs
- Nutritional aspects of cardiovascular disease : report of the Cardivascular Review Group, Committee on Medical Aspects of Food Policy. (1994) / Great Britain. Cardiovascular Review Group
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Food industry briefing: HACCP (2001) / Mortimore, Sara
- Adverse reactions to food : the report of a British Nutrition Foundation task force (2002) / Buttriss, Judith
- Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P.
- Food hygiene auditing (1997) / Chesworth, N.
- Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda
- Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter
- The Diets of British schoolchildren (1989) / Great Britain. Department of Health
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
- Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
- Food preparation and cooking / Levels 1 & 2, 1995 standards edition. (1995) / Hayter, Roy
- Dietary reference values : a guide (1991) / Salmon, Jenny
- Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
- Essentials of human nutrition (2nd ed, 2002) / Mann, Jim
- HACCP : principles and applications (1992) / Pierson, Merle D.
- Diet and heart disease : a round table of factors (2nd ed, 1997) / Ashwell, Margaret
- Human nutrition (11th ed, 2005) / Geissler, Catherine
- Manual of nutrition (11th ed, 2008) / Great Britain. Food Standards Agency
- High performance liquid chromatography (2nd ed, 1992) / Lindsay, Sandie
- Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.
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