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The HACCP food safety manual by
Publication details: New York: Wiley, 1995
Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TX531 LOK, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX531 LOK.

HACCP in meat, poultry and fish processing by Series: Advances in Meat Research ; 10
Publication details: Blackie Academic and Professional, 1995
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.07 PEA. CAFRE Loughry Library (1)Location, call number: TX531 PEA.

The science and technology of foods by
Edition: 4th ed.
Publication details: London: Forbes Publications, 2001
Availability: Items available for loan: CAFRE Greenmount Library (3)Location, call number: 664 PRO, ... CAFRE Loughry Library (6)Location, call number: TP370 PRO, ...

The science and technology of foods by
Edition: 5th Ed.
Publication details: Hampshire: Forbes publications, 2009
Availability: Items available for loan: CAFRE Loughry Library (5)Location, call number: TP370 PRO, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TP370 PRO.

OCR food and nutrition for GCSE: home economics by
Publication details: London: Hodder Arnold, 2009
Availability: Not available: CAFRE Loughry Library: Checked out (1).

Understanding food principles and preparation by
Edition: 4th ed.
Publication details: Wadsworth/Cengage Learning, 2010
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 BRO.

The kitchen as laboratory: reflections on the science of food and cooking by
Publication details: New York: Columbia University Press, 2012
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 VEG.

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