Hobbs' food poisoning and food hygiene.

• McLauchlin, Jim.
• Little, Christine.
• Hobbs, Betty C.

• Food handling
• Food contamination
• Food poisoning

• Hodder Arnold,

• 0340905301 (pbk.) :
• 9780340905302 (pbk.) :

• £19.99
• £19.99

• Previous ed.: published as Food poisoning and food hygiene by Betty C. Hobbs and Diane Roberts. London: Edward Arnold, 1993.
• Includes bibliographical references and index.

• Emulsifiers
• Handbook of food engineering
• Food colloids interactions microstructure and processing
• Food microbiology
• Oxford book of health foods
• Soy applications in food
• Fats in food technology
• science of chocolate
• Hygiene in food processing
• Handbook of hygiene control in the food industry
• Environmental toxicants human exposures and their health effects
• Food microbiology an introduction
• Food microbiology and laboratory practice
• HACCP a practical guide
• Food analysis
• Emulsifiers in food technology
• Optimising sweet taste in foods
• Food preservatives
• Fennemas food chemistry
• introduction to food colloids
• Food the chemistry of its components
• chemical physics of food
• Listeria a practical approach to the organism and its control in foods
• Food product development based on experience
• Food additives
• Understanding and measuring the shelf life of food
• food safety hazard guidebook
• Fundamental food microbiology
• Beer health and nutrition
• Hygiene for management a text for food safety courses
• food hygiene handbook
• Sensory evaluation techniques
• Practical food microbiology
• Beer quality safety and nutritional aspects
• Safe shopping safe cooking safe eating
• Sweeteners and sugar alternatives in food technology
• Fundamental food microbiology
• Dietary supplements and functional foods
• science of bakery products
• Developing new food products for a changing marketplace
• Food emulsions principles practice and techniques
• Emulsions theory and practice
• Food and nutritional toxicology
• Nutrition in institutions
• Essentials of food microbiology
• Hygiene for management a text for food safety courses
• Brewing
• Food and drink good manufacturing practice a guide to its responsible management
• Water activity in foods fundamentals and applications
• Microbiology demystified
• Creating new foods the product developers guide
• Sensory evaluation practices
• Nutritional aspects of cereals
• national diet & nutrition survey adults aged 19 to 64 years a survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for National Statistics and M
• Healthy ageing the role of nutrition and lifestyle the report of a British Nutrition Foundation task force
• Nitrate and man toxic harmless or beneficial
• Dietary reference values what are they and how should they be used
• Essentials of food science
• Metabolism and nutrition
• Dietary supplements pocket companion
• Geriatric nutrition the health professionals handbook
• Food chemistry
• Principles of nutritional assessment
• Nutritional care for older people a guide to good practice
• Sugar and chocolate confectionery
• Non starch polysaccharides
• Nutritional aspects of fish
• Introduction to food chemistry
• science and technology of foods
• microbiological risk assessment of food
• Nutritional aspects of meat
• Food texture instrumental and sensory measurement
• Food texture and viscosity concept and measurement
• Chocolate
• Food preservation and safety principles and practices
• Food chemistry
• Essential Guide to Food Additives
• Sugars and syrups
• New food product development from concept to marketplace
• Ecological effects of pesticides
• Food biochemistry
• Heat transfer in food cooling applications
• Salmonella a practical approach to the organism and its control in foods
• Environmental microbiology principles and applications
• Thermal food processing new technologies and quality issues
• Fox and Camerons food science nutrition & health
• Case studies in food microbiology for food safety and quality
• Food the chemistry of its components
• Food emulsions and foams based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th 26th March 1986
• Nutrition for life
• 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
• Food safety a guide to what you really need to know
• Handbook of detection of enzymes on electrophoretic gels
• Food canning technology
• Advances in thermal and non thermal food preservation
• Modern food microbiology
• Catering questions & answers food hygiene
• Food hygiene and food hazards for all who handle food
• Exercise metabolism
• Food hygiene auditing