Diet and nutrition : a guide for students and practitioners.

• Piper, Brenda.

• Dietary Requirements -- Nutrition.
• Food Science
• Dietetics
• Nutrition

• Chapman Hall,

• 0412597004

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• dictionary of food and nutrition
• Starches
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• Milk and dairy foods
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• Metabolic regulation a molecular approach
• Food science
• Egg science and technology
• Examining food and nutrition
• Technology of cereals an introduction for students of food science and agriculture
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• Cheese
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• Biochemistry the chemistry of life
• Manual of nutrition
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• Sensory evaluation in quality control
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• From obesity to diabetes
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• Starch and its derivatives
• Food texture and viscosity concept and measurement
• Nutrition everyday choices
• Fundamentals of food microbiology
• Present knowledge in nutrition
• Food preservation and safety principles and practices
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• Food hygiene auditing
• experimental study of foods
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• Nutrition and the consumer
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• Food oils and their uses
• Ensuring food safety from production to consumption
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• Sensory evaluation techniques
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• Home preservation of fruit and vegetables
• science of food
• Processing and quality of foods
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• BMA guide to pesticides chemicals and health
• Foundations of food science
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• Fundamentals of food process engineering
• Meat science
• Assured safe catering a management system for hazard analysis
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• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Principles and practices for the safe processing of foods
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• Food science
• Food additive users handbook
• Sensory evaluation of food theory and practice
• Food portion sizes
• Modern food microbiology
• Sensory evaluation techniques
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• Chilled foods a comprehensive guide
• Nutrient content of food portions
• Advances in sweeteners
• change your metabolism diet
• Role of sensory analysis in quality control
• Food choice acceptance and consumption
• Diets of British schoolchildren
• Food choice and the consumer