|
No. |
Report Title |
|
R&D 168 |
Evaluation of commercial brands of Baird-Parker agar with egg yolk
tellurite and rabbit plasma fibrinogen supplements.
C.L. Baylis, S. MacPhee, K. McRae, A.J. Robinson, K.M. Lilley and R.P.
Betts
(2002) -* Confidential to Members |
|
R&D 167 |
Preliminary investigation into the growth of Salmonella in
different selective enrichment media.
R.A. Green, K. Pajamo, S. Macphee and C.L. Baylis
(2002) -* Confidential to Members |
|
R&D 166 |
QFD: Consumer attitudes towards and liking of digestive biscuits.
I. Baek
(2002) -* Confidential to Members |
|
R&D 165 |
The microbial ecology of high risk, chilled food factories:
evidence for persistent Listeria spp. and Escheria coli strains.
J. Holah, J. Bird and K. Hall
(2002) -* Confidential to Members |
|
R&D 164 |
Risk factors associated with the domestic handling of meat: observation and microbiological examination of kitchen practices
H. Newsholme, L. Everis, G. Betts and A. Paish
(2002) |
|
R&D 163 |
Airborne contamination risk from food production personnel
K.L. Brown, R. Wileman and J. Smith
(2002) -* Confidential to Members |
|
R&D 162 |
Consumer awareness of and attitudes towards functional foods
H. Newsholme
(2002) - Price to non-members £95.00 per copy |
|
R&D 161 |
Risk factors associated with the domestic handling of raw meats: quantitative research
H. Newsholme
(2002) |
|
R&D 160 |
Understanding the functionality of fat and its replacers in reduced fat bakery products
M. Bhatti, S. Cook and P. Catterall
(2002) -* Confidential to Members |
|
R&D 159 |
Development of standard tests for the texture measurement of baked foods
M. Bhatti and A. Hall
(2002) -* Confidential to Members |
|
R&D 157 |
Interactions between dough conditioning additives and the components of flour in bread making processes - Part 2.
S. Sahi
(2002) -* Confidential to Members |
|
R&D 156 |
Active packaging for chilled fresh prepared produce and combination products
B.P.F.Day and L. Brydon
(2002) -* Confidential to Members |
|
R&D 155 |
Factors affecting the stability of gas bubbles in dough
M. Whitworth and J. Alava
(2002) -* Confidential to Members |
|
R&D 154 |
Use of IdeaMap.NETTM - factors influencing consumer interest in white sliced bread
H.C. Newsholme
(2002) -* Confidential to Members |
|
R&D 153 |
Interactions between dough conditioning additives and the components of flour in bread making processes - Part 1.
S. Sahi
(2002) -* Confidential to Members |
*R&D reports are usually free of charge to members. However, where fulfilling requests involves significant carriage costs we reserve the right to make a charge to cover these. Also, where members request copies of reports published before their membership took effect, we reserve the right to make a charge to cover the costs of printing and despatch. Members would always be notified of such charges before requests were fulfilled.
