Your search returned 6 results.

Results
		No cover image available The key aspects of biscuit quality: interactions of the major ingredients, flour and fat by Sharp, Terry Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 SHA/PAM. Place hold Add to cart (remove)
		No cover image available Redox phenomena in cereal flour and dough systems and their technological importance by Cauvain, Stanley P Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 129 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 CAU/PAM. Place hold Add to cart (remove)
		No cover image available Time temperature integrators for validation of thermal processes by Lambourne, T Tucker, G Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 132 Publication details: Chipping Campden: Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP 370 LAM/PAM. Place hold Add to cart (remove)
		No cover image available Application of Monte Carlo modelling to determine the importance of heating parameters for in-container heat processes by May, N. S Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 135 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX 603 MAY/PAM. Place hold Add to cart (remove)
		No cover image available Determination of critical bubble size in bread doughs by Whitworth, Martin Alava, Juan Series: Campden and Chorleywood Food Research Association RandD Report Publication details: Campden and Chorleywood Food Research Association, 1998 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX769 WHI/PAM. Place hold Add to cart (remove)
		No cover image available Evaluation of image analysis method for Basmati rice by Whitworth, Martin Fearn, Tom Series: Campden and Chorleywood Food Research Association RandD Report Publication details: Campden and Chorleywood Food Research Association, 1998 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SB191 WHI/PAM. Place hold Add to cart (remove)

Powered by Koha