Your search returned 9 results.

Results
		Guidelines on the verification of reheating instructions for microwaveable foods by Richardson, Philip [editor] Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 14 Publication details: Campden and Chorleywood Food Research Association, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 RIC/PAMPHLET. Place hold Add to cart (remove)
		Water quality for the food industry: an introductory manual by Dawson, David Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 21 Publication details: Campden and Chorleywood Food Research Association, 1998 Availability: Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		No cover image available Guidelines for the design and safety of food microbiology laboratories by Brown, K. L Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Technical Manual Publication details: Campden and Chorleywood Food Research Association, 1994 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 BRO/PAMPHLET. Place hold Add to cart (remove)
		No cover image available Guidelines for the design and construction of floors for food production areas by Timperley, A. W Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 40 Edition: 2nd ed. Publication details: Campden and Chorleywood Food Research Association, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 TIM/PAM. Place hold Add to cart (remove)
		Guidelines for the design and construction of walls, ceilings and services for food production areas by Timperley, A. W Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 41 Edition: 2nd ed. Publication details: Campden and Chorleywood Food Research Association, 2003 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 TIM/PAM. Place hold Add to cart (remove)
		Guidelines for the hygienic design, construction and layout of food processing factories by Holah, John Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 39 Publication details: Campden and Chorleywood Food Research Association, 2003 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP 370 HOL/PAM, ... Place hold Add to cart (remove)
		The use of chlorine in fresh produce washing by Dawson, David Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 38 Publication details: Campden and Chorleywood Food Research Association, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX557 DAW/PAM. Place hold Add to cart (remove)
		Guidance on achieving reasonable working temperatures and conditions during production of chilled foods by Brown, Keith Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 26 Publication details: Campden and Chorleywood Food Research Association, 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 BRO/PAM. Place hold Add to cart (remove)
		Guidelines for the hygienic design, selection and use of dry cleaning equipment by Middleton, Karen E Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 44 Publication details: Campden and Chorleywood Food Research Association, 2003 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531 MID/PAM. Place hold Add to cart (remove)

Powered by Koha