Food industry and the environment : practical issues and cost implications /

• Dalzell, J. M.

• Microwave Heating -- Food Processing.
• Food Technology -- Energy Alternatives.
• Food Technology.
• Food Production -- Catering.
• Food Processing Plants -- Hygiene.
• Food Processing -- Food Technology.
• Food Engineering.
• Control Systems -- Food Processing.
• Biotechnology -- Food Technology.

• Blackie Academic & Professional,

• 0751400319

• Food refrigeration processes analysis design and simulation
• Micro organisms in foods Microbiological specifications of food pathogens
• Micro organisms and biotechnology
• 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 of Health by the So
• Developments in food colours
• Managing food hygiene
• Natural food colorants
• Water and food quality
• Introduction to the chemical analysis of foods
• Microbiology a human perspective
• Food the chemistry of its components
• Sensory properties of food
• Vegetarian diets
• Introduction to microbiology
• Food product development from concept to the marketplace
• Food processing technology principles and practice
• High blood pressure
• HACCP food safety manual
• Dietary reference values a guide
• Diets of British schoolchildren
• Principles and practices for the safe processing of foods
• Food and drink good manufacturing practice a guide to its responsible management
• Guidelines for sensory analysis in food product development and quality control
• Simple statistics a course book for the social sciences
• Guidelines for sensory analysis in food product development and quality control
• Food the chemistry of its components
• McCance and Widdowsons the composition of foods
• HACCP principles and applications
• Diet and heart disease a round table of factors
• Shelf life of foods guidelines for its determination and prediction
• HACCP a practical aproach
• Experimental food science
• Human nutrition and dietetics
• Minitab handbook
• Managing employee relations in the hotel and catering industry
• Foundation maths
• Essential statistics
• Dietary reference values for food energy and nutrients for the United Kingdom
• Sensory evaluation of food theory and practice
• Human nutrition a health perspective
• Health promotion effectiveness efficiency and equity
• Questionnaire design interviewing and attitude measurement