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		Food matters: safety, policy and consumer concerns Language: English Publication details: Belfast : General Consumer Council for Northern Ireland, 1990 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX 354 FOO/PAM. Place hold Add to cart (remove)
		The use of the word "natural" and its derivatives in the labelling, advertising and presentation of food by Local Authorities Co-ordinating Body on Trading Standards Ministry of Agriculture Fisheries and Food (MAFF) Publication details: London: HMSO, 1987 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 LOC/PAM. Place hold Add to cart (remove)
		Intakes of intense and bulk sweetners in the UK 1987-1988 : the twenty-ninth report of the Steering Group on Food Surveillance by Ministry of Agriculture Fisheries and Food (MAFF), Steering Group on Food Surveillance Series: Food Surveillance Paper ; 29 Publication details: HMSO, London, 1990 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX560.S9 MIN/PAM. Place hold Add to cart (remove)
		BS 770: Part 11: 1997. ISO 12082: 1997. Methods for chemical analysis of cheese. Part 11. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1997 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		BS 7142: Part 5 : 1997. ISO 11869 : 1997. Methods for analysis of milk-based products. Part 5. Determination of titratable acidity of yogurt (potentiometric method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1997 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.127 BRI/PAM. Place hold Add to cart (remove)
		Production and processing of healthy meat, poultry and fish products. by Pearson, A. M [editor] Dutson, T. R [editor] Series: Advances in Meat Research ; No. 11 Publication details: Blackie Academic and Professional, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA. Place hold Add to cart (remove)
		Elementary food science by Vieira, Ernest R Edition: 4th ed. Publication details: Chapman & Hall, 1996 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VIE. Place hold Add to cart (remove)
		Food labelling complete texts by Food and Agriculture Organization (FAO) and the World Health Organization (WHO), Food Standards Programme, Joint Codex Alimentarius Commission Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TS195 COD/PAM. Place hold Add to cart (remove)
		Food flavors and chemistry: advances of the new millennium by Spanier, A. M [editor] Publication details: Royal Society of Chemistry, 2001 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 SPA, ... Place hold Add to cart (remove)
		Food processing by Barnett, Anne Series: Trends in Food Technology Publication details: Heinemann, 2003 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 BAR, ... Place hold Add to cart (remove)
		Understanding food science and technology by Murano, Peter S Publication details: Belmont CA: Wadsworth Publishing, 2003 Availability: Items available for loan: CAFRE Loughry Library (8)Location, call number: TP370 MUR, ... Items available for reference: CAFRE Loughry Library: Not for loan (3)Location, call number: TP370 MUR/REF, ... Place hold Add to cart (remove)
		Essentials of food science by Vaclavik, Vickie A Edition: 2nd ed. Publication details: New York: Kluwer Academic, 2003 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TP370 VAC, ... Place hold Add to cart (remove)
		Food chemistry by Belitz, H. D Edition: 3rd revised ed. Publication details: Springer-Verlag, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 BEL. Place hold Add to cart (remove)
		Technology of reduced additive foods by Smith, Jim Edition: 2nd ed. Publication details: Blackwell, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX553.A3 SMI. Place hold Add to cart (remove)
		Essentials of food science by Vaclavik, Vickie A Christian, Elizabeth W Edition: 4th ed. Publication details: New York: Springer, 2014 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VAC. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: Reference TP370 VAC. Place hold Add to cart (remove)
		Essentials of food science by Vaclavik, Vickie A Christian, Elizabeth W Edition: 5th ed. Publication details: Cham: Springer, 2021 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 VAC, ... Place hold Add to cart (remove)

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