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		The HACCP food safety manual by Loken, Joan K Publication details: New York: Wiley, 1995 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TX531 LOK, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX531 LOK. Place hold Add to cart (remove)
		HACCP in meat, poultry and fish processing by Pearson, A. M [editor] Dutson, T. R [editor] Series: Advances in Meat Research ; 10 Publication details: Blackie Academic and Professional, 1995 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.07 PEA. CAFRE Loughry Library (1)Location, call number: TX531 PEA. Place hold Add to cart (remove)
		OCR food and nutrition for GCSE: home economics by Tull, A Publication details: London: Hodder Arnold, 2009 Availability: Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		Understanding food principles and preparation by Brown, Amy Edition: 4th ed. Publication details: Wadsworth/Cengage Learning, 2010 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 BRO. Place hold Add to cart (remove)

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