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Manual of food quality control. Volume 4. Rev. 1 : Microbiological analysis by Series: FAO Food and Nutrition Paper ; No. 14/4
Edition: 1st revision
Publication details: Food and Agriculture Organization of the United Nations (FAO), 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115.

Your food : whose choice? by
Publication details: HMSO, London, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 YOU.

Compendium of methods for the microbiological examination of foods by
Edition: 3rd ed.
Publication details: American Public Health Association, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 VAN.

Scotland means quality: a single quality mark for Scottish food and drink products. A report by the Scottish Food Strategy Group [Summary] by
Publication details: Scottish Office, 1993
Availability: Items available for loan: Dundonald House Library (1)Location, call number: 380.141 SCO/PAM.

Food preservation: an executive guide by
Publication details: Technical Communications, 1994
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX603 BOO/PAM, ...

Guide to quality management systems for the food industry by
Publication details: Blackie Academic and Professional, 1995
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX531 EAR, ...

Food science by
Edition: 5th ed.
Publication details: Chapman & Hall, 1995
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 POT, ...

Food microbiology by
Publication details: Royal Society of Chemistry, 1995
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: QR115 ADA, ...

Egg science and technology by
Edition: 4th ed.
Publication details: Food Products Press, 1995
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX383 STA.

Essentials of the microbiology of foods: a textbook for advanced studies by
Publication details: John Wiley & Sons, 1995
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: QR115 MOS, ...

Guide to HACCP: Hazard analysis for small businesses by
Publication details: Highfield, 1996
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX531, ...

Freedom Food [RSPCA labelling scheme] [Information pack] by
Publication details: Royal Society for the Prevention of Cruelty to Animals (RSPCA), 1997
Availability: Items available for loan: Dundonald House Library (1)Location, call number: INFORMATION FILE 1997/34.

Genetic modification in the food industry: a strategy for food quality improvement by
Publication details: Blackie Academic and Professional, 1997
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP368 ROL, ...

Food quality and safety systems: a training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system by
Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531.

Quality control in the food industry: volume 1 by Series: Food Science and Technology Series
Edition: 2nd ed.
Publication details: Academic Press, 1989
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531.

Quality control in the food industry: volume 2 by Series: Food Science and Technology Series
Edition: 2nd ed.
Publication details: Academic Press, 1986
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX531 HER, ...

Quality control in the food industry: volume 4 by Series: Food Science and Technology Series
Edition: 2nd ed.
Publication details: Academic Press, 1986
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX531 HER, ...

Quality management systems for the food industry : a guide to ISO 9001/2 by
Publication details: London: Blackie Academic and Professional, 1997
Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TX531 BOL, ...

Elementary food science by
Edition: 4th ed.
Publication details: Chapman & Hall, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VIE.

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