Technology of meat and meat products /

• Girard, Jean Pierre

• Pork -- Food Technology.
• Meat -- Food Technology.
• Lamb -- Food Technology.
• Beef -- Food Technology.

• Ellis Horwood,

• Ellis Horwood series in food science and technology

• 0139042857

• Translation fron the French.

• Food policy for America
• Understanding baking the art and science of baking
• Food safety and quality assurance foods of animal origin
• Lawries meat science
• Food policy old and new
• Guidelines for slaughtering meat cutting and further processing
• Baked products science technology and practice
• Meat science
• Chemistry and physics of baking materials processes and products the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham
• Food science reviews Food hygiene and safety
• Meat and meat products technology chemistry and microbiology
• Product and process development in the food industry selected papers from the Symposium on Food Product and Process Development
• Chilled foods the ongoing debate
• Frozen food technology
• Sugars and sweeteners
• Food processing and nutrition
• Water and food quality
• Milk and milk products technology chemistry and microbiology
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Food the chemistry of its components
• How to HACCP a management guide
• Effectiveness of interventions to promote healthy eathing in people from minority ethnic groups a review
• Food processing technology principles and practice
• Food and drink good manufacturing practice a guide to its responsible management
• Food the definitive guide
• Dietary reference values a guide
• Nutrition in infancy and childhood
• HACCP food safety manual
• Shelf life evaluation of foods
• Foodborne illness
• Food hygiene auditing
• Introduction to the chemical analysis of foods
• HACCP principles and applications
• PDQ statistics
• Food industry briefing HACCP
• Food microbiology
• Essentials of human nutrition
• Shelf life of foods guidelines for its determination and prediction
• science of food
• McCance and Widdowsons the composition of foods
• Principles of human nutrition
• HACCP a practical aproach
• Dietary reference values for food energy and nutrients for the United Kingdom
• Food product development from concept to the marketplace
• Analytical chemistry of foods
• Sensory evaluation of food theory and practice
• Food poisoning and food hygiene
• Human nutrition a health perspective
• Principles and practices for the safe processing of foods
• Experimental food science
• Human nutrition and dietetics
• Human nutrition
• Questionnaire design interviewing and attitude measurement