Chilled foods : a comprehensive guide /

• Dennis, C.
• Stringer, M. F.

• Frozen foods
• Food -- Preservation.

• Ellis Horwood,

• 0131328123

• Cook chill catering technology and management
• Functional properties of food components
• Cook freeze catering systems
• Sensory evaluation practices
• Product and process development in the food industry selected papers from the Symposium on Food Product and Process Development
• Dehydration of foods
• Thermal processing and quality of foods proceedings of the concluding seminar held under the auspices of COST European Cooperation in Scientific and Technical Research on the thermal processing and quality of foods in Athens 14 18 November 1983
• use of very low calorie diets in obesity report of the Working Group on Very Low Calorie Diets Committee on Medical Aspects of Food Policy
• Elementary food science
• Food handbook
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Food processing and nutrition
• New food product development from concept to marketplace
• Food colour and appearance
• Dietary sugars and human disease
• Sensory evaluation practices
• Food science
• Guidelines for sensory analysis in food product development and quality control
• Introduction to food science and technology
• McCance and Widdowsons The composition of foods
• Micro organisms in foods Microbiological specifications of food pathogens
• Home preservation of fruit and vegetables
• Chilled foods the ongoing debate
• Processing and quality of foods
• Food the chemistry of its components
• experimental study of foods
• freezing preservation of foods Principles of refrigeration equipment for food freezing refrigerating and transporting frozen food
• Foodborne diseases
• Introduction to food engineering
• Food safety
• Vitamin C its chemistry and biochemistry
• HACCP in meat poultry and fish processing
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Introduction to the chemical analysis of foods
• Foodborne illness
• Sensory evaluation of food theory and practice
• HACCP food safety manual
• Nutrition in infancy and childhood
• Food the chemistry of its components
• Sensory evaluation of food statistical methods and procedures
• Sensory evaluation techniques
• Food microbiology
• Guidelines for sensory analysis in food product development and quality control
• Principles and practices for the safe processing of foods
• Product development guide for the food industry
• HACCP a practical approach
• Food processing technology principles and practice
• science of food
• Hobbs food poisoning and food hygiene
• Experimental food science
• Food industry briefing HACCP
• Analytical chemistry of foods
• Food hygiene auditing
• Diet and heart disease a round table of factors
• Shelf life evaluation of foods
• Shelf life of foods guidelines for its determination and prediction
• Food product development from concept to the marketplace
• Minitab handbook
• McCance and Widdowsons the composition of foods
• Diets of British schoolchildren
• Diet and nutrition a guide for students and practitioners
• Hygiene for management a text for food hygiene courses
• Human nutrition and dietetics
• Dietary reference values for food energy and nutrients for the United Kingdom
• Food poisoning and food hygiene
• Essential statistics
• Questionnaire design interviewing and attitude measurement