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		Meat products and dishes. Sixth supplement to McCance and Widdowson's "The composition of foods" by Chan, W Royal Society of Chemistry Ministry of Agriculture Fisheries and Food (MAFF) Publication details: Cambridge: Royal Society of Chemistry, 1996; London: Ministry of Agriculture, Fisheries and Food (Great Britain) (MAFF) Availability: Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: Reference TX551 BRO. Add to cart (remove)
		No cover image available Food ingredients as natural antimicrobial agents by Beales, N Series: Campden and Chorleywood Food Research Association Review of Current Developments ; No. 31 Publication details: Campden and Chorleywood Food Research Association, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX601 BEA/PAM. Place hold Add to cart (remove)
		Food Ingredients by King, Hazel Series: Trends in Food Technology Publication details: Heinemann, 2003 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 KIN, ... Place hold Add to cart (remove)
		Food technology by Inglis, Janet Plews, Sue Series: Collins Real-World Technology Publication details: Collins Educational, 1997 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TP370 ING, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TP370 ING/REF. Place hold Add to cart (remove)
		Design and technology food foundation course Publication details: Collins Educational, 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 PLE. Place hold Add to cart (remove)
		No cover image available Oats as an added-value food ingredient by Home-Grown Cereals Authority (HGCA) Series: Home-Grown Cereals Authority Project Progress ; No. 5 Publication details: London : Home-Grown Cereals Authority (HGCA), 2000 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: HGCA PROJECT PROGRESS. Place hold Add to cart (remove)
		Handbook of prebiotics and probiotics ingredients: health benefits and food applications by Cho, Susan Sungsoo [editor] Publication details: Boca Raton: CRC Press, 2010 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 CHO. Place hold Add to cart (remove)
		No cover image available Industrial ingredients Series: 21st Century Food Publication details: Bristol: Classroom Video, 2009 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 IND. Place hold Add to cart (remove)
		The seaweed jelly-diet cookbook guide by Tylor, Clayten Publication details: Vancouver: LULU, 2008 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX714 TYL. Place hold Add to cart (remove)
		How Food Is Made : An Illustrated Guide To How Everyday Food Is Produced by Marika, Ayla Publication details: Canberra: Forssa Light Publishing, 2020 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 MAR. Place hold Add to cart (remove)
		The language of food : a linguist reads the menu by Jurafsky, Dan Publication details: New York: W.W. Norton & Company, 2014 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 JUR. Place hold Add to cart (remove)

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