Physico-chemical aspects of food processing /

• Beckett, S. T.

• Food industry and trade.
• Food processing industry

• Blackie Academic & Professional,

• 0751402400

• Includes bibliographical references and index.

• Handbook of frozen foods
• Role of sensory analysis in quality control
• Food safety
• Physical properties of foods and food processing systems
• Sensory evaluation of food statistical methods and procedures
• Fundamentals of food process engineering
• Processing and quality of foods
• Fatty acid and lipid chemistry
• Food science
• Introduction to the chemical analysis of foods
• Fundamentals of new food product development
• Food processing and nutrition
• Nutrition and the consumer
• Foundations of food science
• experimental study of foods
• Shelf life evaluation of foods
• Food and drink good manufacturing practice a guide to its responsible management
• Food hygiene auditing
• Sensory evaluation techniques
• Sensory evaluation practices
• science of food
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Product development guide for the food industry
• Sugar chemical biological and nutritional aspects of sucrose
• Experimental food science
• Laboratory methods for sensory analysis of food
• Foodborne diseases
• Food the chemistry of its components
• Guidelines for sensory analysis in food product development and quality control
• Principles and practices for the safe processing of foods
• Elementary food science
• Shelf life of foods guidelines for its determination and prediction
• Sensory evaluation of food theory and practice
• Food product development from concept to the marketplace
• Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
• HACCP a practical aproach
• Food processing technology principles and practice
• Food portion sizes
• Minitab handbook
• HACCP principles and applications
• Diet and nutrition a guide for students and practitioners
• McCance and Widdowsons the composition of foods
• Analytical chemistry of foods
• Food poisoning and food hygiene
• Dietary reference values for food energy and nutrients for the United Kingdom
• Dietary reference values a guide