Salt in the diet : (first revision).

• British Nutrition Foundation

• Salt -- Nutritional Aspects.

• British Nutrition Foundation,

• British Nutrition Foundation briefing paper

• Salt in the diet
• Salt a challenge to food manufacturers
• Salt and health
• Bread and potatoes a perspective
• Food adulteration and how to beat it
• Fundamentals of food microbiology
• Food refrigeration processes analysis design and simulation
• Food hygiene and food hazards for all who handle food
• Coronary heart disease 4 the integrated role of the whole diet
• Food theory and applications
• microbiological safety of food
• Sensory evaluation of food principles and practices
• Sensory evaluation of food statistical methods and procedures
• microbiological safety of food report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health et al
• Processing and quality of foods
• Diet nutrition and healthy eating in lower income groups
• Chilled foods the ongoing debate
• Home preservation of fruit and vegetables
• Dietary and nutritional survey of British adults a survey of the dietary behaviour and nutritional status and blood pressure of adults aged 16 to 64 living in Great Britain
• Food additives in perspective
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• HACCP in meat poultry and fish processing
• Nutrition and lifestyles
• Food and drink good manufacturing practice a guide to its responsible management
• Nutritional needs of athletes
• Food processing technology principles and practice
• Principles and practices for the safe processing of foods
• Shelf life of foods guidelines for its determination and prediction
• HACCP principles and applications
• Recommended dietary allowances
• Human resource management in the hospitality industry
• Food poisoning and food hygiene
• Food portion sizes
• Food product development from concept to the marketplace
• Shelf life evaluation of foods
• Dietary reference values for food energy and nutrients for the United Kingdom
• Experimental food science
• Human nutrition and dietetics
• Guidelines for sensory analysis in food product development and quality control
• Turning people on the motivation challenge
• science of food
• Practical soft systems analysis
• HACCP a practical aproach
• Sensory evaluation of food theory and practice
• Analytical chemistry of foods
• Human nutrition a health perspective