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		No cover image available Guidelines to the establishment of hazard analysis critical control point (HACCP) by Campden Food and Drink Research Association Series: Campden and Chorleywood Food Research Association Technical Manual ; 19 Publication details: Campden Food and Drink Research Association, 1988 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531CAM/PAM. Place hold Add to cart (remove)
		No cover image available Guidelines for the good manufacturing and handling of modified atmosphere packed food products by Campden Food and Drink Research Association Series: Campden and Chorleywood Food Research Association Technical Manual ; No. 34 Publication details: Campden and Chorleywood Food Research Association, 1992 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP373 DAY/PAMPHLET. Place hold Add to cart (remove)
		Meat and meat products: the calculation of meat content, added water and connective tissue content from analytical data - Guideline No.22 by McLean, Brian Campden Food and Drink Research Association Edition: 2nd ed. Publication details: Gloucestershire: Campden & Chorleywood Food research Association, 2007 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 MCL/PAMPHLET. Place hold Add to cart (remove)

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