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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 Redox phenomena in cereal flour and dough systems and their technological importance by Cauvain, Stanley P Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 129 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 CAU/PAM. Place hold Add to cart (remove)
		No cover image available Time temperature integrators for validation of thermal processes by Lambourne, T Tucker, G Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 132 Publication details: Chipping Campden: Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP 370 LAM/PAM. Place hold Add to cart (remove)
		No cover image available Application of Monte Carlo modelling to determine the importance of heating parameters for in-container heat processes by May, N. S Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 135 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX 603 MAY/PAM. Place hold Add to cart (remove)
		No cover image available The influence of harvest interval on pesticide residue levels by Stanley, R Knight, C Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 134 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SB 951 STA/PAM. Place hold Add to cart (remove)
		No cover image available Extending microbial lag time: the potential to increase product shelf life by Beales, N Ogburn, E Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 136 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX 531 BEA/PAM. Place hold Add to cart (remove)
		No cover image available Consumer issues: consumer awareness of and attitudes towards organic foods by Newsholme, H. C Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 149 Publication details: Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: HF5415.3 NEW/PAMPHLET, ... Place hold Add to cart (remove)
		No cover image available Consumer awareness of and attitudes towards genetic modification by Newsholme, H. C Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 142 Publication details: Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: HF5415.3 NEW/PAMPHLET. 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 Heat Resistance of Salmonella Weltevreden in Various Low Moisture Foods by Archer, J Bird, J Gerbaud, S 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: TX531 ARC/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)
		Nutritional status of fruit and vegetable crops by Saunders, Nick Stanley, Richard Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association RandD Report ; No. 61 Publication details: Gloucestershire: CCFRA, 2008 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 SAU/PAMPHLET. Place hold Add to cart (remove)

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