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The HACCP food safety manual by Loken, Joan K. Publication details: New York: Wiley, 1995Availability: Items available for loan: CAFRE Loughry Library (4) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: TX531 LOK.
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HACCP in meat, poultry and fish processing by Pearson, A. M [editor] | Dutson, T. R [editor]. Series: Advances in Meat Research ; 10Publication details: Blackie Academic and Professional, 1995Availability: Items available for loan: CAFRE Loughry Library (1) , CAFRE Greenmount Library (1) . Location(s): Call number: TX531 PEA, Call number: 664.07 PEA.
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The science and technology of foods by Proudlove, R. K. Edition: 4th ed.Publication details: London: Forbes Publications, 2001Availability: Items available for loan: CAFRE Greenmount Library (3) , CAFRE Loughry Library (6) . Location(s): Call number: 664 PRO, Call number: TP370 PRO.
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The science and technology of foods by Proudlove, R. K. Edition: 5th Ed.Publication details: Hampshire: Forbes publications, 2009Availability: Items available for loan: CAFRE Loughry Library (5) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: TP370 PRO.
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Understanding food principles and preparation by Brown, Amy. Edition: 4th ed.Publication details: Wadsworth/Cengage Learning, 2010Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TP370 BRO.
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