Freezing preservation of foods.

• Tressler, Donald Kitely.

• Frozen Food -- Food Preservation.
• Deep-freezing -- Food Preservation.

• Avi Publishing Co.,

• In 4 vols.

• freezing preservation of foods Factors affecting quality in frozen foods
• Food preservation by moisture control fundamentals and applications
• Chemistry and physics of baking materials processes and products the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham
• scientific basis of nutrition education a synopsis of dietary reference values a briefing paper prepared for the Health Education Authority
• Food commodities
• Electrophoresis
• Storage processing and nutritional quality of fruits and vegetables
• Meat and meat products technology chemistry and microbiology
• Frozen food technology
• freezing preservation of foods Principles of refrigeration equipment for food freezing refrigerating and transporting frozen food
• Meat science
• Sensory analysis of foods
• Managing risks of nitrates to humans and the environment
• experimental study of foods
• Recent advances in chemistry and technology of fats and oils
• Vitamin C its chemistry and biochemistry
• McCance and Widdowsons The composition of foods
• Food handbook
• Food additive users handbook
• Sugar chemical biological and nutritional aspects of sucrose
• Food processing technology principles and practice
• Analytical chemistry of foods
• Milk and milk products technology chemistry and microbiology
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• Sensory evaluation of food principles and practices
• Basic cookery fundamental recipes and variations
• HPLC in food analysis
• Product development guide for the food industry
• Experimental food science
• Food microbiology
• Sensory evaluation of food theory and practice
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Guidelines for sensory analysis in food product development and quality control
• Shelf life of foods guidelines for its determination and prediction
• Sensory evaluation techniques
• Dietary reference values for food energy and nutrients for the United Kingdom
• Essentials of human nutrition
• Food preparation and cooking Levels 1 & 2 1995 standards edition
• High performance liquid chromatography
• Principles and practices for the safe processing of foods
• Human nutrition and dietetics