Food legislation of the UK : a concise guide.

• Jukes, D. J.

• Food law and legislation -- Great Britain

• Butterworth-Heinemann,

• 0750633859

• Includes index.
• Previous ed.: 1993.
• £18.99 : CIP entry (Feb.).

• Food safety law and practice
• Food standards regulation the new law
• Metabolism
• HACCP how the system works
• Essential Guide to Food Additives
• Quality control in the food industry
• Food portion sizes
• Cheese chemistry physics and microbiology Major cheese groups
• microbiological safety of food report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health et al
• E for additives the complete E number guide
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• Food hygiene auditing
• Sensory evaluation techniques
• Food biochemistry
• Managing food hygiene
• Introduction to high performance liquid chromatography
• Processing and quality of foods
• Blackstones guide to the Food Safety Act 1990
• Introduction to food engineering
• National diet and nutrition survey young people aged 4 to 18 years Report of the diet and nutrition survey a survey carried out in Great Britain on behalf of the Ministry of Agriculture Fisheries and Food and the Departments of Health by the So
• Vegetarianism
• Microbial food poisoning
• Sensory evaluation techniques
• Microbiology
• Modern food microbiology
• Introduction to nutrition and metabolism
• Food the chemistry of its components
• Unit operations in food processing
• Assured safe catering a management system for hazard analysis
• Guidelines for sensory analysis in food product development and quality control
• Sensory evaluation practices
• Sensory analysis of foods
• Sensory evaluation of food principles and practices
• Developments in food colours
• microbiological safety of food
• Pesticides developments impacts and controls
• Food processing technology principles and practice
• Product development guide for the food industry
• Food and drink good manufacturing practice a guide to its responsible management
• Industry guide to good hygiene practice catering guide
• Fundamentals of food process engineering
• Food microbiology
• Shelf life of foods guidelines for its determination and prediction
• Experimental food science
• Shelf life evaluation of foods
• Milk and milk products technology chemistry and microbiology
• Hygiene for management a text for food hygiene courses
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Food product development from concept to the marketplace
• Separation methods
• 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
• Vegetarian diets
• Foodborne illness
• science of food
• Food additives in perspective
• Sugar chemical biological and nutritional aspects of sucrose
• Sensory evaluation of food theory and practice
• Laboratory methods for sensory analysis of food
• Hygiene for management a text for food hygiene courses
• Food portion sizes
• Guidelines for sensory analysis in food product development and quality control
• Sensory evaluation of food statistical methods and procedures
• Diets of British schoolchildren
• BMA guide to pesticides chemicals and health
• McCance and Widdowsons the composition of foods
• High performance liquid chromatography
• HACCP a practical approach
• HACCP principles and applications
• Basic gas chromatography
• Safe food handling a training guide for managers of food service establishments
• High performance liquid chromatography
• Dietary reference values for food energy and nutrients for the United Kingdom
• Making safe food a management guide for microbiological quality
• Enzyme assays a practical approach
• Nutrition and lifestyles
• Introduction to microbiology
• HACCP a practical aproach
• Emerys elements of medical genetics
• Food poisoning and food hygiene
• Human nutrition and dietetics
• Diet and nutrition a guide for students and practitioners
• Analytical chemistry of foods
• Essential statistics
• Human nutrition
• Obesity report of the British Nutrition Foundations Task Force
• Asking questions a practical guide to questionnaire design
• Questionnaire design interviewing and attitude measurement