Food acceptability /

• University of Reading - Society of Chemical Industry Symposium on Food Acceptability (1987 : University of Reading).
• Thomson, David M. H.
• Harper, Roland
• Society of Chemical Industry. Food Group.
• University of Reading. Department of Food Science and Technology.

• Nutrition -- Psychological aspects
• Food preferences
• Food habits

• Elsevier Applied Science,

• 1851662561

• Measurement of food preferences
• Food hygiene training a guide to its responsible management
• Sensory quality in foods and beverages definition measurement and control
• Food choice acceptance and consumption
• Consumer sensory testing for product development
• Storage processing and nutritional quality of fruits and vegetables
• Role of sensory analysis in quality control
• Sensory analysis of foods
• Food control in action
• Product and process development in the food industry selected papers from the Symposium on Food Product and Process Development
• Adolescent nutrition
• Nutrition and lifestyles
• Vegetarianism
• Sensory evaluation of food statistical methods and procedures
• Manual of nutrition
• Sensory evaluation practices
• Food hygiene health and safety
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Nutritional guidelines for school meals report of an expert working group
• Guidelines for sensory analysis in food product development and quality control
• Guidelines for sensory analysis in food product development and quality control
• National vocational qualifications and further education
• HACCP food safety manual
• Working in hotels and catering
• Food product development from concept to the marketplace
• Food and drink good manufacturing practice a guide to its responsible management
• Food hygiene auditing
• Sensory evaluation of food theory and practice
• Principles and practices for the safe processing of foods
• Food processing technology principles and practice
• Diets of British schoolchildren
• Analytical chemistry of foods
• Sensory evaluation techniques
• McCance and Widdowsons the composition of foods
• business of tourism
• Shelf life of foods guidelines for its determination and prediction
• HACCP a practical aproach
• Developing hospitality properties and facilities
• Hygiene for management a text for food hygiene courses
• Food poisoning and food hygiene
• Dietary reference values for food energy and nutrients for the United Kingdom
• Organizational behaviour for hospitality management
• Human nutrition
• Hospitality management and organisational behaviour
• Questionnaires design and use
• Questionnaire design interviewing and attitude measurement