Contents of Loughry Food Manufacture

Baked products: science, technology and practice

by Cauvain, Stanley P | Young, Linda S.

Publication details: Oxford: Blackwell, 2006Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX763 CAU.

Curing and smoking: River cottage handbook

by Lamb, Steven.

Series: River Cottage Handbook ; No. 13Publication details: London: Bloomsbury, 2014Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX609 LAM.

HACCP in meat, poultry and fish processing

by Pearson, A. M [editor] | Dutson, T. R [editor].

Series: Advances in Meat Research ; 10Publication details: Blackie Academic and Professional, 1995Availability: Items available for loan: CAFRE Greenmount Library (1) . Not available: Checked out (1). Location(s): Call number: 664.07 PEA.

Handbook of meat and meat processing

by Hui, Y. H [editor].

Edition: 2nd ed.Publication details: Boca Raton, FL: CRC Press, 2012Availability: Items available for loan: CAFRE Loughry Library (2) . Not available: Checked out (1). Location(s): Call number: TX556.M4 HUI.

Lawrie's meat science

by Toldra, Fidel [editor].

Edition: 9th ed.Language: English Publication details: Cambridge: Woodhead Publishing, 2023Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): ONLINE Call number: EBOOK.

No cover image available

Operations Management

by Slack, Nigel | Brandon-Jones, Alistair | Burgess, Nicola.

Edition: 10th ed.Publisher: Harlow : Pearson Education, 2022Online access: Click here to access Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TS155 SLA.

Ready meal technology

by Menlove, Andrea | Leatherhead Food Research Association.

Publication details: Leatherhead Food Research Association, 2002Availability: Items available for reference: CAFRE Loughry Library Not for loan (2) . Location(s): Call number: TP370 MEN/REF.

The science and technology of foods

by Proudlove, R. K.

Edition: 5th Ed.Publication details: Hampshire: Forbes publications, 2009Availability: Items available for loan: CAFRE Loughry Library (5) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: TP370 PRO.

The science of chocolate

by Beckett, Stephen T.

Edition: 3rd ed.Publication details: Cambridge: Royal Society of Chemistry, 2019Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TP640 BEC.

The science of meat quality

by Kerth, Chris R [editor].

Publication details: Chichester: Wiley-Blackwell, 2013Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX556.M4 KER.

	Baked products: science, technology and practice by Cauvain, Stanley P \| Young, Linda S. Publication details: Oxford: Blackwell, 2006Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX763 CAU. Place hold Add to cart (remove)
	Curing and smoking: River cottage handbook by Lamb, Steven. Series: River Cottage Handbook ; No. 13Publication details: London: Bloomsbury, 2014Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX609 LAM. Place hold Add to cart (remove)
	HACCP in meat, poultry and fish processing by Pearson, A. M [editor] \| Dutson, T. R [editor]. Series: Advances in Meat Research ; 10Publication details: Blackie Academic and Professional, 1995Availability: Items available for loan: CAFRE Greenmount Library (1) . Not available: Checked out (1). Location(s): Call number: 664.07 PEA. Place hold Add to cart (remove)
	Handbook of meat and meat processing by Hui, Y. H [editor]. Edition: 2nd ed.Publication details: Boca Raton, FL: CRC Press, 2012Availability: Items available for loan: CAFRE Loughry Library (2) . Not available: Checked out (1). Location(s): Call number: TX556.M4 HUI. Place hold Add to cart (remove)
	Lawrie's meat science by Toldra, Fidel [editor]. Edition: 9th ed.Language: English Publication details: Cambridge: Woodhead Publishing, 2023Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): ONLINE Call number: EBOOK. Place hold Add to cart (remove)
	No cover image available Operations Management by Slack, Nigel \| Brandon-Jones, Alistair \| Burgess, Nicola. Edition: 10th ed.Publisher: Harlow : Pearson Education, 2022Online access: Click here to access Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TS155 SLA. Place hold Add to cart (remove)
	Ready meal technology by Menlove, Andrea \| Leatherhead Food Research Association. Publication details: Leatherhead Food Research Association, 2002Availability: Items available for reference: CAFRE Loughry Library Not for loan (2) . Location(s): Call number: TP370 MEN/REF. Place hold Add to cart (remove)
	The science and technology of foods by Proudlove, R. K. Edition: 5th Ed.Publication details: Hampshire: Forbes publications, 2009Availability: Items available for loan: CAFRE Loughry Library (5) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: TP370 PRO. Place hold Add to cart (remove)
	The science of chocolate by Beckett, Stephen T. Edition: 3rd ed.Publication details: Cambridge: Royal Society of Chemistry, 2019Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TP640 BEC. Place hold Add to cart (remove)
	The science of meat quality by Kerth, Chris R [editor]. Publication details: Chichester: Wiley-Blackwell, 2013Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX556.M4 KER. Place hold Add to cart (remove)