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Essentials of food science by
Edition: 5th ed.
Publication details: Cham: Springer, 2021
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 VAC, ...

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Food safety and quality-based shelf life of perishable foods by Series: Food Microbiology and Food Safety Series
Publication details: Cham: Springer, 2021
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531 TAO.

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BRC global standard for food safety: Interpretation guideline Issue 9 by
Publication details: London: BRC Global Standards, 2022
Availability: Items available for reference: CAFRE Loughry Library: Not for Loan (1)Location, call number: Reference TX531 BRC/Pamphlet.

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BRC Global Standard for food safety: Issue 9 by
Publication details: London: BRC Global Standards, 2022
Availability: Items available for reference: CAFRE Loughry Library: Not for Loan (1)Location, call number: Reference TX531 BRC/Pamphlet.

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Manual of food quality control. Volume 4. Rev. 1 : Microbiological analysis by Series: FAO Food and Nutrition Paper ; No. 14/4
Edition: 1st revision
Publication details: Food and Agriculture Organization of the United Nations (FAO), 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115.

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Your food : whose choice? by
Publication details: HMSO, London, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 YOU.

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Compendium of methods for the microbiological examination of foods by
Edition: 3rd ed.
Publication details: American Public Health Association, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 VAN.

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Scotland means quality: a single quality mark for Scottish food and drink products. A report by the Scottish Food Strategy Group [Summary] by
Publication details: Scottish Office, 1993
Availability: Items available for loan: Dundonald House Library (1)Location, call number: 380.141 SCO/PAM.

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Egg science and technology by
Edition: 4th ed.
Publication details: Food Products Press, 1995
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX383 STA.

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Freedom Food [RSPCA labelling scheme] [Information pack] by
Publication details: Royal Society for the Prevention of Cruelty to Animals (RSPCA), 1997
Availability: Items available for loan: Dundonald House Library (1)Location, call number: INFORMATION FILE 1997/34.

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Food quality and safety systems: a training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system by
Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531.

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Quality control in the food industry: volume 1 by Series: Food Science and Technology Series
Edition: 2nd ed.
Publication details: Academic Press, 1989
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531.

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Elementary food science by
Edition: 4th ed.
Publication details: Chapman & Hall, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VIE.

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Blueprints for dairy beef by
Publication details: Meat and Livestock Commission (MLC), 1989
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 636.213 BLU/PAM.

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European food law by
Edition: 2nd ed.
Publication details: UK : Palladian Law Publishers, 2001
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: HD9000.9 ORO.

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Food consumers and the food industry: catastrophe or opportunity? by Series: CRC Series in Contemporary Food Science
Publication details: CRC, 2001
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 FUL.

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Food safety and quality management model by
Publication details: Dublin : Teagasc, 2002
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 363.192 BRE/PAM.

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Perfectly Safe to Eat? The Facts on Food by
Publication details: Womens Press Ltd, 2000
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531 HIR.

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Texture in food. Volume 1: semi-solid foods by
Publication details: Woodhead, 2003
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 MCK.

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