Your search returned 5 results.

Results
		Product development guide for the food industry by Hutton, T Campden Food and Drink Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 8 Publication details: Gloucestershire: CCFRA, 2007 Availability: Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		No cover image available HACCP a practical guide: Guideline No. 42 by Gaze, Robert [editor] Campden Food and Drink Research Association Edition: 4th ed. Publication details: Gloucestershire: CCFRA, 2009 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX531 GAZ/PAMPHLET, ... Place hold Add to cart (remove)
		No cover image available Identification and prevention of hazards associated with slow cooling of hams and other large cooked meats and meat products: Review No.8 by Gaze, J. E Shaw, R Archer, J Campden Food and Drink Research Association Edition: Project No 16286 Publication details: Gloucestershire: CCFRA, 1998 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531 GAZ/PAMPHLET. Place hold Add to cart (remove)
		HACCP a practical guide: Guideline No. 42 by Gaze, Robert [editor] Campden Food and Drink Research Association Edition: 5th ed. Publication details: Gloucestershire: Campden BRI, 2015 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX531 GAZ/PAMPHLET, ... Place hold Add to cart (remove)
		The microbiological safety of sous-vide processing: Guideline No. 75 by Betts, Gail Jones, Greg Betts, Roy Campden Food and Drink Research Association Edition: 2nd ed. Publication details: Gloucestershire: Campden BRI, 2015 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 BET/PAMPHLET. Place hold Add to cart (remove)

Powered by Koha