Product and process innovation in the food industry /

• Traill, Bruce
• Grunert, Klaus G.

• Food industry and trade -- Technological innovations

• Blackie Academic & Professional,

• 0751404241

• £59.00 : CIP entry (Aug.).

• Milk products and eggs fourth supplement to McCance and Widdowsons The composition of foods
• Product and process development in the food industry selected papers from the Symposium on Food Product and Process Development
• Food allergy
• Frozen food technology
• Dietary sugars and human disease
• Milk and milk products technology chemistry and microbiology
• New food product development from concept to marketplace
• Food microbiology
• Food colour and appearance
• Food portion sizes
• Shelf life evaluation of foods
• BMA guide to pesticides chemicals and health
• Applied science for food studies
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• NVQs and how to get them
• Processing and quality of foods
• Food the chemistry of its components
• Sugar chemical biological and nutritional aspects of sucrose
• Elementary food science
• Fundamentals of new food product development
• Modern food microbiology
• Food and drink good manufacturing practice a guide to its responsible management
• food hygiene handbook
• Guidelines for sensory analysis in food product development and quality control
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Food hygiene auditing
• HACCP a practical approach
• Sensory evaluation of food theory and practice
• Principles and practices for the safe processing of foods
• Shelf life of foods guidelines for its determination and prediction
• Making safe food a management guide for microbiological quality
• Foodborne illness
• Guidelines for sensory analysis in food product development and quality control
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Food the chemistry of its components
• Food processing technology principles and practice
• HACCP a practical aproach
• McCance and Widdowsons the composition of foods
• HACCP principles and applications
• science of food
• Essentials of human nutrition
• Food product development from concept to the marketplace
• Diet and heart disease a round table of factors
• Experimental food science
• Human resource management in the hospitality and tourism industry
• Hygiene for management a text for food hygiene courses
• Human nutrition and dietetics
• Dietary reference values for food energy and nutrients for the United Kingdom