Food polymers, gels and colloids /

• Dickinson, Eric
• Royal Society of Chemistry.

• Food -- Colloid content

• Royal Society of Chemistry,

• 0851866573

• Food macromolecules and colloids
• Advances in food colloids
• Food emulsions and foams based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th 26th March 1986
• Developments in food colours
• Vegetarianism
• New food product development from concept to marketplace
• Modern food microbiology
• Fundamentals of new food product development
• Sensory evaluation techniques
• Food and drink good manufacturing practice a guide to its responsible management
• Food hygiene auditing
• Experimental food science
• Food poisoning and food hygiene
• Sensory evaluation of food theory and practice
• Food product development from concept to the marketplace
• Principles and practices for the safe processing of foods