Fundamentals of dairy chemistry /

• AVI Publishing Company,

• 0870551434

• Thermal processing and quality of foods proceedings of the concluding seminar held under the auspices of COST European Cooperation in Scientific and Technical Research on the thermal processing and quality of foods in Athens 14 18 November 1983
• Cheese chemistry physics and microbiology Major cheese groups
• Managing food hygiene
• Modern food microbiology
• Recommended dietary allowances
• Fox and Camerons food science nutrition & health
• Guidelines for sensory analysis in food product development and quality control
• Principles and practices for the safe processing of foods
• Analytical chemistry of foods
• science of food
• Sensory evaluation of food theory and practice
• Dietary reference values for food energy and nutrients for the United Kingdom
• Questionnaire design interviewing and attitude measurement