General Titles - CCFRA - Publications Store



	General titles

	Guidelines Guidelines on the safe production of aseptically processed and packaged foods Bioinformatics: a review of current and future applications in the food industry Crisis prevention through incident management: being prepared and responding effectively Establishment and use of microbiological criteria (standards, specifications and guidelines) for food Food industry specification for technical standards & evaluation of temperature & time-temperature indicators Foreign bodies in foods: prevention control and detection Guidelines for the measurement of water activity & ERH in foods Industrial microbiological risk assessment - a practical guide Meat & meat Products: the calculation of meat content added water &connective tissue from analytical data Manual of microbiological methods for the food and drink industry Ranking of cross-contamination vectors of ready-to-eat foods: a practical approach Verification of reheating instructions for microwaveable food Water quality for the food industry: an introductory manual Water quality for food industry: management & microbiological issues Books, reviews and bulletins Agriculture in the food supply chain: an overview BS EN ISO 22000:2005 Food safety management systems. Requirements for any organization in the food chain Consumers' approach to eating healthily: key drivers, barriers and other factors affecting food choice Discoloration in raw and processed foods Designing & improving acceptable sampling - a tool Edible films and coatings Endocrine disrupting chemicals: relevance to the food industry Food chemical composition: dietary significance in food manufacturing Food ingredients as natural anti-microbial agents Food manufacturing: an overview Food Microbiology: an introduction Food packaging: an introduction Food preservation: an introduction Gums and thickeners: A review of food hydrocolloids Hand hygiene in the food industry- an overview Integrating consumer needs into product quality using a quality function deployment (QFD) approach: a literature review Issues in children's food choices: methods for sensory and consumer research McCance and Widdowson's The composition of foods Microbiological risks associated with sprouted seeds Microbial spoilage of food: a review New technologies bulletin New technologies in food preservation Organic agriculture and food production Pathogens in ready-to-eat fruit, vegetables and salads Power ultrasound - current and potential applications for food processing Raw materials and ingredients in food processing Review of current cleaning practices & contamination controls in the dry goods industries Review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation Reviews of principles, techniques &benefits of statistical process control Rheological and other techniques and methods used in the characterisation of food systems Starch handbook Cereal and tuber starches: their nature and performance in foods Statistical quality assurance: how to use your microbiological data more than once The use of hydrostatic pressure in food microbiology - a review Waste Management in the Food Industry: an Overview Yeasts and moulds: occurrence and control in the food factory Conference proceedings Food crime - an emerging issue Food Microbiology (International Conference) Food security Hot Topics in Food Microbiology 2002 Hot Topics in Food Microbiology 2003 Hot Topics in Food Microbiology 2004 Understanding fermented meats Waste minimisation Click here to see other publishers books available from CCFRA
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