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		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 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 Integrating Sensory and Consumer Information for Developing Food Quality Specifications by McEwan, J. A Dixon, J. K Series: Campden and Chorleywood Food Research Association RandD Report ; No. Publication details: Campden and Chorleywood Food Research Association, 1998 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 MCE/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)

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