Items where Theme is "Subjects / Themes > T Technology > TX Home economics > TX341 Nutrition. Foods and food supply"
- University Themes (8549)
Group by: Authors | Item Type
Jump to: Article
Number of items at this level: 8.
|Gilling, SJ, Taylor, E, Kane, K and Taylor, JZ 2001, 'Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioral adherence model' , Journal of Food Protection, 64 (5) , pp. 710-715. Item not available from this repository.|
|Lee, AE, Wils, D, Zumbe, A and Storey, DM 2002, 'The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC' , European Journal of Clinical Nutrition, 56 (8) , pp. 755-764. Item not available from this repository.|
|Rudder, A 2006, 'Food safety and the risk assessment of ethnic minority food retail businesses' , Food Control, 17 (3) , pp. 189-196. Item not available from this repository.|
|Storey, DM, Lee, AE and Zumbe, A 2002, 'The comparative gastrointestinal response of young children to the ingestion of 25 g sweets containing sucrose or isomalt' , British Journal of Nutrition, 87 (4) , pp. 291-297. Item not available from this repository.|
|Taylor, E and Taylor, JZ 2004, 'Perceptions of "the bureaucratic nightmare" of HACCP: a case study' , British Food Journal, 106 (1) , pp. 65-72. Item not available from this repository.|
|Taylor, E and Taylor, JZ 2004, 'Safer food, better business: a new HACCP methodology for catering' , Food Science and Technology Research, 18 (3) , pp. 22-25. Item not available from this repository.|
|Taylor, JZ, Assan, N, Green, R, McCann, J and Rodriguez, J 2008, 'Menu-safe: a new method of HACCP for the hospitality industry: embracing new cuisines and developing sector relevance' , International Journal of Contemporary Hospitality Management, 20 (5) , pp. 561-578. Item not available from this repository.|
|Zumbé, A, Lee, A and Storey, DM 2001, 'Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery' , British Journal of Nutrition, 85 (S1) , S31-S45.|