Technology of cereals : an introduction for students of food science and agriculture /

• Kent, N. L
• Evers, A. D

• Cereal products

• Pergamon,

• 0080408338

• Cover title: Kent's technology of cereals.
• Includes bibliographical references and index.

• Cereal processing
• Essentials of food science
• food allergies and environmental illness
• Food colour and appearance
• Hygiene for management a text for food safety courses
• Quality management systems for the food industry a guide to ISO 90012
• Meat and meat products technology chemistry and microbiology
• Food handbook
• Sensory evaluation of food principles and practices
• Laboratory methods for sensory analysis of food
• Food science
• Introduction to food engineering
• Sensory evaluation practices
• Processing and quality of foods
• microbiological safety of food
• Sugar chemical biological and nutritional aspects of sucrose
• Food portion sizes
• How to HACCP a management guide
• Experimental food science
• BMA guide to pesticides chemicals and health
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• science of food
• Guidelines for sensory analysis in food product development and quality control
• Food hygiene auditing
• Introduction to the chemical analysis of foods
• Practical cookery
• Sensory evaluation techniques
• Sensory evaluation of food theory and practice
• Food industry briefing HACCP
• Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
• Guidelines for sensory analysis in food product development and quality control
• Food product development from concept to the marketplace
• Analytical chemistry of foods
• HACCP principles and applications
• Diet and nutrition a guide for students and practitioners
• Principles and practices for the safe processing of foods
• Shelf life evaluation of foods
• Human nutrition and dietetics
• Diet and heart disease a round table of factors
• Human nutrition
• Shelf life of foods guidelines for its determination and prediction
• HACCP a practical aproach
• Hygiene for management a text for food hygiene courses
• Dietary reference values for food energy and nutrients for the United Kingdom
• Human nutrition a health perspective