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1.
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Food industries manual
by Ranken, M.D;
Baker, C;
Kill, R.D.
Edition: 23rdMaterial type:  Book Publisher: London: Blackie Academic & Professional, 1997Availability: No items available
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2.
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Fruit processing
by Arthey, D;
Ashurst P.R.
Publisher: Madras: Blackie Academic and Professional, 1996Availability: No items available
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3.
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Selenium in food and health
by Reilly, Conor.
Material type: Book Publisher: London: Blackie Academic and Professional, 1996Availability: No items available
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4.
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Implementing dietary guidelines for healthy eating
by Wheelock, Verner (ed. ).
Material type: Book Publisher: London: Blackie Academic and Professional, 1997Availability: No items available
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5.
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Food taints and off-flavours
by Saxby, M. J. (ed.).
Edition: 2nd ed. Publisher: New York: Blackie Academic and Professional 1996Availability: No items available
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6.
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Food chemical risk analysis
by Tennant, David R. (ed.).
Material type: Book Publisher: London: Blackie Academic and professional, 1997Availability: No items available
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7.
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Industrial drying foods
by Baker, Christopher G.J.
Material type: Book Publisher: London: Blackie Academic and Professional, 1997Availability: No items available
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8.
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Technology of breadmaking
by Young, Linda S.
Material type: Book Publisher: London: Blackie Academic and Professional, 1998Availability: No items available
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9.
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Food choice, acceptance and consumption
by Meiselman, H. L;
MacFie, H. J. H. (jt. auth.).
Material type: Book Publisher: London: Blackie Academic and Professional, 1996Availability: No items available
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10.
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Ultrasound in food processing
by Mason, Timothy J;
Malcolm J.W.
Material type: Book Publisher: London: Blackie Academic and Professional, 1998Availability: No items available
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11.
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Thickening and gelling agents for food
by Imeson, Alan.
Edition: 2ndMaterial type: Book Publisher: London: Blackie Academic and Professional, 1997Availability: No items available
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12.
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Progress in food contaminant analysis
by J. Gilbert.
Material type: Book Publisher: London: Blackie Academic and Professional, 1996Availability: No items available
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13.
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Migration from food contact materials
by Katan, L.L.
Material type: Book Publisher: London: Blackie Academic and Professional, 1996Availability: No items available
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14.
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Thermal processing of packaged foods
by Holdsworth, S. D.
Material type: Book Publisher: London: Blackie Academic and Professional, 1997Availability: No items available
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15.
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An introduction to industrial chemistryEdition: 3rd ed.Material type: Book Publisher: London: Blackie Academic and Professional, 1996Availability: No items available
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16.
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Food biotechnology in ethical perspective
by Thompson, Paul B.
Material type: Book Publisher: London: Blackie Academic and Professional, 1997Availability: No items available
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17.
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The properties of water in foods ISOPOW 6
by Reid, David S. (ed.).
Material type: Book Publisher: London: Blackie Academic and Professional, 1998Availability: No items available
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18.
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Processing and packaging of heat preserved foods
by Bettison, J.
Material type: Book Publisher: London: Blackie Academic and Professional, 1991Availability: No items available
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19.
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Lipid analysis in oils and fats
by Hamilton, R J.
Material type: Book Publisher: London: Blackie Academic & Professional, 1998Availability: No items available
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20.
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Children's food marketing and innovation
by Smith, Glen.
Material type: Book Publisher: London: Blackie Academic &Professional, 1997Availability: No items available
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