Coronary heart disease - 3 : the role of dietary fats.

• British Nutrition Foundation

• Coronary heart disease -- Diet therapy
• Hypertension -- Nutritional aspects.
• Heart -- Diseases -- Nutritional aspects.
• Cardiovascular Diseases -- Nutritional Aspects.

• British Nutrition Foundation,

• British Nutrition Foundation briefing paper

• Coronary heart disease 2 what is it and what are the uncontrollable factors
• Coronary heart disease 1 the wider perspective
• Coronary heart disease 4 the integrated role of the whole diet
• Food oils and their uses
• Dietary fats determinants of preference selection and consumption
• High performance liquid chromatography
• Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
• Instrumental methods for quality assurance in foods
• Vitamin C in health and disease
• Food science reviews Food hygiene and safety
• Community prevention of coronary heart disease
• HACCP a practical approach
• Introduction to food engineering
• Food science
• Diet and heart disease a round table of factors
• Food and drink good manufacturing practice a guide to its responsible management
• Sugar chemical biological and nutritional aspects of sucrose
• Laboratory methods for sensory analysis of food
• Coronary heart disease
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Food portion sizes
• Principles and practices for the safe processing of foods
• Making safe food a management guide for microbiological quality
• Guidelines for sensory analysis in food product development and quality control
• HACCP principles and applications
• Sensory evaluation techniques
• Sensory evaluation of food theory and practice
• Shelf life of foods guidelines for its determination and prediction
• Shelf life evaluation of foods
• Essentials of human nutrition
• Dietary reference values for food energy and nutrients for the United Kingdom
• Food poisoning and food hygiene
• exercise health connection
• Questionnaire design interviewing and attitude measurement