Vegetables, herbs and spices : fifth supplement to McCance and Widdowson's The composition of foods /

• Holland, B.
• Unwin, I. D.
• Buss, D. H.
• McCance, Robert Alexander
• Widdowson, Elsie M.
• Great Britain. Ministry of Agriculture, Fisheries and Food.
• Royal Society of Chemistry.

• Vegetables -- Composition -- Tables.
• Herbs -- Composition -- Tables.
• Spices -- Composition -- Tables.

• Royal Society of Chemistry : Ministry of Agriculture, Fisheries and Food,

• 0851863760

• Cover title: Vegetables, herbs and spices: the fifth supplement to McCance & Widdowson's the composition of foods (4th edition).

• contemporary encyclopedia of herbs & spices seasonings for the global kitchen
• Milk products and eggs fourth supplement to McCance and Widdowsons The composition of foods
• complete book of spices
• Food texture and viscosity concept and measurement
• Dietary fats determinants of preference selection and consumption
• Quality management systems for the food industry a guide to ISO 90012
• Recent advances in chemistry and technology of fats and oils
• Dietary sugars and human disease
• Essential Guide to Food Additives
• Cereals and cereal products third supplement to McCance and Widdowsons The composition of foods
• Unit operations in food processing
• microbiological safety of food
• Introduction to the chemical analysis of foods
• Food the chemistry of its components
• Frozen food technology
• Advances in sweeteners
• Managing risks of nitrates to humans and the environment
• Sensory properties of food
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Food microbiology
• Sensory evaluation of food statistical methods and procedures
• Food portion sizes
• Vitamin C in health and disease
• New food product development from concept to marketplace
• Foodborne illness
• Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
• Shelf life evaluation of foods
• Experimental food science
• Principles and practices for the safe processing of foods
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Food processing technology principles and practice
• HACCP food safety manual
• Diet and heart disease a round table of factors
• Sensory evaluation techniques
• Hygiene for management a text for food hygiene courses
• HACCP a practical aproach
• McCance and Widdowsons the composition of foods
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• science of food
• HACCP principles and applications
• Nutrition and health
• Shelf life of foods guidelines for its determination and prediction
• Dietary reference values for food energy and nutrients for the United Kingdom
• Guidelines for sensory analysis in food product development and quality control
• Sensory evaluation of food theory and practice
• High performance liquid chromatography
• Food poisoning and food hygiene
• Analytical chemistry of foods
• Questionnaire design interviewing and attitude measurement