Sugar and chocolate confectionery /

• Cakebread, Sidney.

• Confectionery

• Oxford University Press,

• The value of food

• 0198594305

• Chocolate
• Food and nutritional toxicology
• science of chocolate
• Hygiene for management a text for food safety courses
• Sensory evaluation of food principles and practices
• Industry guide to good hygiene practice catering guide
• Foodborne diseases
• Shelf life
• Hygiene for management a text for food safety courses
• Fundamentals of new food product development
• Modern food microbiology
• Food the definitive guide
• Food the chemistry of its components
• Food processing technology principles and practice
• Shelf life evaluation of foods
• Fox and Camerons food science nutrition & health
• Hobbs food poisoning and food hygiene
• Food industry briefing HACCP
• Basic gas chromatography
• Guidelines for sensory analysis in food product development and quality control
• Shelf life of foods guidelines for its determination and prediction
• Experimental food science
• Food product development from concept to the marketplace
• McCance and Widdowsons the composition of foods
• Analytical chemistry of foods
• Hygiene for management a text for food hygiene courses
• science of food
• Sensory evaluation of food theory and practice
• Human nutrition a health perspective
• Essential statistics
• Human nutrition
• Dietary reference values for food energy and nutrients for the United Kingdom
• Human nutrition and dietetics