Microbiology /

• Cano, Raúl J.
• Colomé, Jaime S.

• Microbiology

• West Pub. Co.,

• 0314852239

• Modern food microbiology
• Principles of food science Food chemistry
• Adolescent nutrition
• Water activity influences on food quality a treatise on the influence of bound and free water on the quality and stability of foods and other natural products
• Carbohydrate sweeteners in foods and nutrition
• Product development guide for the food industry
• Egg science and technology
• Food legislation of the UK a concise guide
• Introduction to food engineering
• Vegetarianism
• Sugar chemical biological and nutritional aspects of sucrose
• Managing food hygiene
• Food the chemistry of its components
• Guidelines for sensory analysis in food product development and quality control
• Sensory evaluation of food statistical methods and procedures
• science of food
• Frozen food technology
• Milk and milk products technology chemistry and microbiology
• Food and drink good manufacturing practice a guide to its responsible management
• Food microbiology
• Sensory evaluation of food theory and practice
• HPLC in food analysis
• HACCP a practical approach
• Food processing technology principles and practice
• Diets of British schoolchildren
• Sensory evaluation practices
• Experimental food science
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Nutrition and lifestyles
• Food hygiene auditing
• Food product development from concept to the marketplace
• McCance and Widdowsons the composition of foods
• Sensory evaluation techniques
• Food poisoning and food hygiene
• HACCP a practical aproach
• Hygiene for management a text for food hygiene courses
• Diet and nutrition a guide for students and practitioners
• Principles and practices for the safe processing of foods
• Shelf life of foods guidelines for its determination and prediction
• Dietary reference values for food energy and nutrients for the United Kingdom
• Outcomes NVQs and the emerging model of education and training
• Human nutrition and dietetics
• Analytical chemistry of foods
• Human nutrition