| DDC Class. No. | Accession No. | Title | Publisher |
|---|---|---|---|
| 660 | E867 | CHEMICAL ENGINEERING FOR THE FOOD INDUSTRY | BLACKIE ACADEMIC & PROFESSIONAL |
| 660.6 | TE171 | HANDBOOK ON ANAEROBIC FERMENTATIONS | DEKKER |
| 660.6 | TE186 | HIGHLY SELECTIVE SEPARATIONS IN BIOTECHNOLOGY | BLACKIE A&P |
| 660.62 | E2003 | CONTROL OF FOODBORNE MICROORGANISMS | NEW YORK : MARCEL DEKKER, INC., 2002 |
| 660.62 | TE246 | MICROORGANISMS, BIOTECHNOLOGY & DISEASE : STUDENTS' BOOK | CAMBRIDGE |
| 663.2 | E1023 | WINE ANALYSIS & PRODUCTION | NEW YORK : CHAPMAN & HALL 1995 |
| 663.2 | E1031 | FERMENTED BEVERAGE PRODUCTION | GLASGOW : CHAPMAN & HALL 1995 |
| 663.2 | E975 | PRINCIPLES & PRACTICES OF WINE - MAKING | NEW YORK : CHAPMAN & HALL, 1996 |
| 663.2 | TE385 | WINE & BEVERAGE STANDARDS | VNR |
| 663.201 | E983 | WINERY UTILITIES | NEW YORK : CHAPMAN & HALL 1997 |
| 663.203 | E976 | WINE MICROBIOLOGY | NEW YORK : CHAPMAN & HALL, 1996 |
| 663.3 | E1008 | MALTING & BREWING SCIENCE VOL. 1 | LONDON : CHAPMAN & HALL 1981 |
| 663.3 | E1009 | MALTING & BREWING SCIENCE VOL. 2 | LONDON : CHAPMAN & HALL 1982 |
| 663.3 | E1019 | BREWING | LONDON : CHAPMAN & HALL 1995 |
| 663.3 | E820 | BREWING BY LEWIS & YOUNG | LONDON: CHAPMAN & HALL |
| 664 | E1024 | FOOD ENGINEERING 2000 | NEW YORK : CHAPMAN & HALL 1997 |
| 664 | E1033 | FOOD SCIENCE | NEW YORK : CHAPMAN & HALL 1995 |
| 664 | E106 | THE ESSENTIAL GUIDE TO FOOD HYGIENE | EATON |
| 664 | E1459 | HYGIENE FOR MANAGEMENT | HIGHFIELD, 1998 |
| 664 | E1460 | A DICTIONARY FOR FOOD HYGIENE | LONDON: CHADWICK HOUSE, 1998 |
| 664 | E158 | HEALTH SURVEILLANCE AND MANAGEMENT PROCEDURES FOR FOOD - HANDLING PERSONNEL | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E1610 | FOOD SAFETY & TOXICITY | NEW YORK: CRC PRESS, 1996 |
| 664 | E1613 | QUALITY MANAGEMENT SYSTEMS FOR THE FOOD INDUSTRY | LONDON: CHAPMAN & HALL, 1997 |
| 664 | E1614 | FOOD HYGIENE AUDITING | LONDON: CHAPMAN & HALL, 1997 |
| 664 | E1625 | FOOD POISONING AND FOOD HYGIENE | LONDON, ARNOLD, 1998 |
| 664 | E1649 | HOW TO HACCP AN ILLUSTRATED GUIDE | LINCOLNSHIRE : ASSOCIATES, 1996 |
| 664 | E1651 | HACCP STANDARD FOR FOOD BUSINESS | SURREY: SUPPORT TRAINING & SERVICES, 1997 |
| 664 | E1704 | ESSENTIALS OF FOOD SANITATION | NEW YORK: CHAPMAN & HALL, 1997 |
| 664 | E1705 | PRINCIPLES OF FOOD SANITATION | NEW YORK: CHAPMAN & HALL, 1999 |
| 664 | E1728 | HOW TO PREVENT FOOD POISONING | NEW YORK: JOHN WILEY & SONS, 1998 |
| 664 | E1729 | THE HACCP FOOD SAFETY MANUAL | NEW YORK: JOHN WILEY & SONS, 1995 |
| 664 | E1771 | COMPLIANCE MANUAL FOR FOOD QUALITY AND SAFETY | JJ KELLER |
| 664 | E1771, V440 | COMPLIANCE MANUAL FOR FOOD QUALITY & SAFETY | |
| 664 | E1781 | THE ESSENTIAL GUIDE TO FOOD HYGIENE & SAFETY | GUILDFORD, EATON 1997 |
| 664 | E1848 | NATIONAL ASSESSMENT INSTITUTE, HANDBOOK FOR SAFE FOOD SERVICE MANAGEMENT | NEW JERSEY: PRENTICE HALL, 1998 |
| 664 | E186 | SANITATION IN FOOD PROCESSING | LONDON: ACADEMIC |
| 664 | E1868 | HACCP USER'S MANUAL | ASPEN, 1998 |
| 664 | E1869 | AIB CONSOLIDATED STANDARDS FOR FOOD SAFETY | AIB, 1995 |
| 664 | E1875 | FOOD HYGIENE FOR FOOD HANDLERS | MACMILLAN, 1997 |
| 664 | E1876 | NUTRITION AND FOOD PROCESSING | BRITISH NUTRITION FOUNDATION, 1999 |
| 664 | E1879 | THE ESSENTIAL GUIDE TO FOOD HYGIENE & SAFETY | EATON, 1997 |
| 664 | E1913 | FOOD SCIENCE AND SAFETY | DANVILLE: INTERSTATE PUBLISHERS, 1998 |
| 664 | E1924 | RAPID FOOD ANALYSIS AND HYGIENE MONITORING | GERMANY: SPRINGER, 1999 |
| 664 | E1931 | FOOD HYGIENE, HEALTH & SAFETY | ENGLAND: PEARSON EDUCATION,1991 |
| 664 | E1933 | FOOD QUALITY AND SAFETY SYSTEMS : A TRAINING MANUAL ON FOOD HYGIENE & THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM | ROME: FAO, 1998 |
| 664 | E1935 | BIOTECHNOLOGY AND FOOD SAFETY | ROME: FAO & WHO, 1996 |
| 664 | E1936 | FOOD HYGIENE FOR CATERERS | LONDON: ROBERT HALE, 1993 |
| 664 | E1938 | ESSENTIAL FOOD HYGIENE 3RD ED. | LONDON: THE ROYAL SOCIETY FOR THE PROMOTION OF HEALTH, 1999 |
| 664 | E1943 | FOOD HYGIENE MICROBIOLOGY & HACCP 3RD | MARYLAND: ASPEN, 1998 |
| 664 | E1944 | THE APPLICATION OF RISK COMMUNICATION TO FOOD STANDARDS AND SAFETY MATTERS | ROME: FAO & WHO, 1999 |
| 664 | E1945 | ESSENTIALS OF FOOD SAFETY AND SANITATION | NEW JERSEY: PRENTICE HALL, 1998 |
| 664 | E1956 | MANAGING FOOD PROTECTION | LOWA : KENDALL/HUNT PUBLISHING, 2000 |
| 664 | E1957 | FOOD SERVICE : HEALTH, SANITATION AND SAFETY | SEATTLE : CLEANING CONSULTANT SERVICES, INC., 1998 |
| 664 | E1959 | THE FOOD HYGIENE HANDBOOK | DONCASTER : HIGHFIELD |
| 664 | E1961 | FOOD HYGIENE TRAINING : A GUIDE TO ITS RESPONSIBLE MANAGEMENT | LONDON : INSITITUDE OF FOOD SCIENCE AND TECHNOLOGY, 1992 |
| 664 | E1967 | HYGIENE FOR MANAGEMENT - A TEXT FOR FOOD HYGIENE COURSES | DONCASTER : HIGHFIELD, 1983 |
| 664 | E1969 | SAFE FOOD - THE COMPLETE GUIDE FOR PEOPLE WHO WORK WITH FOOD | NORWICH : THE STATIONERY OFFICE LIMITED, 1997 |
| 664 | E1973 | MAKING THE MOST OF HACCP | CAMBRIDGE : WOODHEAD, 2001 |
| 664 | E198 | STRUCTURE - FUNCTION PROPERTIES OF FOOD PROTEINS | LONDON, ACADEMIC, 1994 |
| 664 | E1981 | FOOD SAFETY AND FOOD QUALITY | CAMBRIDGE : THE ROYAL SOCIETY OF CHEMISTRY, 2001 |
| 664 | E199 | MAKING SAFE FOOD | |
| 664 | E1993 | HACCP | LONDON : BLACKWELL SCIENCE, 2001 |
| 664 | E1994 | PRINCIPLES OF FOOD SCIENCE | ILLINOIS : THE GOODHEART-WILLCOX CO., INC., 2002 |
| 664 | E1995 | FOOD PROCESSING OPERATIONS MODELING - DESIGN AND ANALYSIS | NEW YORK : MARCEL DEKKER, INC., 2001 |
| 664 | E1996 | FOOD SAFETY AND FOOD QUALITY | CAMBRIDGE : ROYAL SOCIETY OF CHEMISTRY, 2001 |
| 664 | E1997 | SAFE HANDLING OF FOODS | NEW YORK : MARCEL DEKKER, 2000 |
| 664 | E2006 | THE FOOD HYGIENE HANDBOOK | DONCASTER : HIGHFIELD PUBLISHIONS, 2002 |
| 664 | E2007 | A QUESTION OF HYGIENE | DONCASTER : HIGHFIELD PUBLICATIONS, 2001 |
| 664 | E2008 | FOOD SAFETY : SCIENCE IN A TECHNICAL WORLD | NEW YORK : W.H. FREEMAN AND COMPANY, 2001 |
| 664 | E2009 | MICROBIAL FOOD CONTAMINATION | NEW YORK: CRC, 2001 |
| 664 | E2011 | THE ESSENTIALS OF FOOD HYGIENE : A GUIDE FOR FOOD HANDLERS | DONCASTER : HIGHFIELD PUBLICATIONS, 2001 |
| 664 | E2012 | THE FOOD HYGIENE HANDBOOK | DONCASTER : HIGHFIELD PUBLISHIONS, 2002 |
| 664 | E2013 | A GUIDE TO HACCP | DONCASTER :HIGHFIELD PUBLICATIONS, 2001 |
| 664 | E2014 | HYGIENE FOR MANAGEMENT | DONCASTER : HIGHFIELD PUBLICATIONS, 2001 |
| 664 | E2019B | HACCP : A PRACTICAL APPROACH | MARYLAND : AN ASPEN PUBLICATION, 1998 |
| 664 | E2024 | ESSENTIALS OF FOOD SAFETY AND SANITAION | NEW JERSEY : PRENTICE HALL, 2000 |
| 664 | E2025 | FOOD IRRADIATION : PRINCIPLES AND APPLICATIONS | NEW YORK : JOHN WILEY & SONS, INC., 2001 |
| 664 | E2027 | INTRODUCTION TO FOOD ENGINEERING | LONDON : ACADEMIC PRESS, 2001 |
| 664 | E2033 | ENSURING SAFE FOOD : FROM PRODUCTION TO CONSUMPTION | WASHINGTON, DC : NATIONAL ACADEMY PRESS, 1998 |
| 664 | E2035 | CURRENT FOOD MANUFACTURING PRACTICES/FOOD PLANT SANITATION | MARYLAND : CTI PUBLICATIONS, INC., 1994 |
| 664 | E2038 | FOOD PROCESSING TECHNOLOGY PRINCIPLES AND PRACTICE | WOODHEAD PUBLISHING LIMITED |
| 664 | E2074 | HACCP: A GUIDE TO BASIC PRINCIPLES AND PRACTICES 危害分析重點控制系統:基礎原則及實踐指引 | HONG KONG: HONG KONG FOOD COUNCIL |
| 664 | E2075 | CASE STUDIES IN FOOD MICROBIOLOGY FOR FOOD SAFETY AND QUALITY | ROYAL SOCIETY OF CHEMISTRY |
| 664 | E2091 | HACCP & SANITATION IN RESTAURANTS AND FOOD SERVICE OPERATIONS | ATLANTIC PUBLISHING GROUP INC, 2005 |
| 664 | E2097 | WHAT'S THE BEEF? | THE MIT PRESS |
| 664 | E503 | EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E510 | EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E520 | EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E529 | EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E543 | EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E547 | TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E551 | STRATEGIES FOR ASSESSING THE SAFETY OF FOODS PRODUCED BY BIOTECHNOLOGY | GENEVA: WORLD HEALTH ORGANIZATION |
| 664 | E57 | ELEMENTS OF FOOD ENGINEERING | VAN NOSTRAND REINHOLD |
| 664 | E58 | FOOD PROCESSING TECHNOLOGY-PRINCIPLES AND PRACTICE | LONDON: ELLIS HORWOOD |
| 664 | E759 | HACCP : A PRACTICAL APPROACH | LONDON: CHAPMAN & HALL 1994 |
| 664 | E768 | QUALITY AND ACCESSIBILITY OF FOOD RELATED DATA | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1995 |
| 664 | E8 | FOOD SANITATION | VAN NOSTRAND REINHOLD |
| 664 | E819 | HANDBOOK OF ORGANIC FOOD PROCESSING AND PRODUCTION | LONDON: CHAPMAN & HALL |
| 664 | E884 | QUALITY MANAGEMENT SYSTEMS FOR THE FOOD INDUSTRY | LONDON: BLACKIE ACADEMIC & PROFESSIONAL |
| 664 | E96 | FOODS-EXPERIMENTAL PERSPECTIVES | MACMILLAN |
| 664 | E985 | HACCP A PRACTICAL APPROACH | LONDON : CHAPMAN & HALL 1994 |
| 664 | E986 | HACCP A PRACTICAL APPROACH | LONDON : CHAPMAN & HALL 1994 |
| 664 | E987 | HACCP A PRACTICAL APPROACH | LONDON : CHAPMAN & HALL 1994 |
| 664 | E990 | PRINCIPLES OF FOOD SANITATION | NEW YORK : CHAPMAN & HALL 1994 |
| 664 | NA/E41A | GENERIC SAFETY AND QUILITY REFERENCE DOCUMENTS - GENERIC COMPANY OPERATING PROCEDURES | HONG KONG PRODUCTIVITY COUNCIL & HONG KONG FOOD COUNCIL |
| 664 | NA/E41B | GENERIC SAFETY AND QUILITY REFERENCE DOCUMENTS - GUIDELINES OF THE INTEGRATED FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM | HONG KONG PRODUCTIVITY COUNCIL & HONG KONG FOOD COUNCIL |
| 664 | NA/E41C | GENERIC SAFETY AND QUILITY REFERENCE DOCUMENTS - FOOD SAFETY AND QUALITY MANUAL | HONG KONG PRODUCTIVITY COUNCIL & HONG KONG FOOD COUNCIL |
| 664 | NA/E41D | GENERIC SAFETY AND QUILITY REFERENCE DOCUMENTS - GENERIC WORK INSTRUCTIONS | HONG KONG PRODUCTIVITY COUNCIL & HONG KONG FOOD COUNCIL |
| 664 | NA90 | CRISIS MANAGEMENT IN THE FOOD AND DRINKS INDUSTRY | LONDON : CHAPMAN & HALL, 1995 |
| 664 | TE145 | THE FOOD HYGIENE HANDBOOK | THE INSTITUTION OF ENVIRONMENTAL HEAL OFICERS |
| 664 | TE148 | FOOD POISONING & FOOD HYGIENE 5TH ED. | EDWARD ARNOLD |
| 664 | TE21 | AN A TO Z OF CAREERS IN FOOD SCIENCE AND TECHNOLOGY | IFST |
| 664 | TE224 | LISTING OF CODES OF PRACTICE APPLICABLE TO FOODS | IFST |
| 664 | TE269 | NEW TECHNOLOGIES & THE FUTURE OF FOOD & NUTRITION | WILEY INTERSCIENCE |
| 664 | TE277 | NUTRITIONAL EVALUATION OF FOOD PROCESSING 3RD. ED. | AVI |
| 664 | TE310 | PRINCIPLES OF FOOD SANITATION | CHAPMAN & HALL |
| 664 | TE84 | DEVELOPMENTS IN FOOD ENGINEERING PART 1 | BLACKIE A & P |
| 664 | TE85 | DEVELOPMENTS IN FOOD ENGINEERING PART 2 | BLACKIE A & P |
| 664.001 | E62 | FOOD CHEMISTRY | MARCEL DEKKER |
| 664.002 | E1002 | CHEMICAL ENGINEERING FOR THE FOOD INDUSTRY | LONDON : CHAPMAN & HALL 1997 |
| 664.002 | E1015 | CRISIS MANAGEMENT IN THE FOOD &DRINKS INDUSTRY | LONDON : CHAPMAN & HALL 1995 |
| 664.002 | E771 | ECOLOGY & MANAGEMENT OF FOOD INDUSTRY PESTS | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.002 | E979 | ADVANCES IN FOOD COLLOIDS | CHAPMAN & HALL, 1995 |
| 664.003 | E190 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 1 | LONDON: ACADEMIC |
| 664.003 | E191 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 2 | LONDON: ACADEMIC |
| 664.003 | E192 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 3 | LONDON: ACADEMIC |
| 664.003 | E193 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 4 | LONDON: ACADEMIC |
| 664.003 | E194 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 5 | LONDON: ACADEMIC |
| 664.003 | E195 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 6 | LONDON: ACADEMIC |
| 664.003 | E196 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 7 | LONDON: ACADEMIC |
| 664.003 | E197 | ENCYCLOPAEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION VOL. 8 | LONDON: ACADEMIC |
| 664.02 | E1030 | FOOD AUTHENTICATION | LONDON : CHAPMAN & HALL 1996 |
| 664.02 | E1038 | THERMAL PROCESSING OF PACKAGED FOODS | LONDON : CHAPMAN & HALL 1997 |
| 664.02 | E782 | COMPENDIUM OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.02 | E890 | MANUAL ON PRE-EMERGENCY PLANNING & DISASTER RECOVERY | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. 1988 |
| 664.02 | E891 | SUCCESSFULLY MANAGING PRODUCT RECALLS AND WITHDRAWALS | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.02 | E892 | RESEARCH ADVANCES IN FOOD PROCESSING | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. 1995 |
| 664.02 | E893 | AUTOMATIC CONTROL GUIDELINES : FOR ASEPTIC SYSTEMS MANUFACTURERS & COMPANIES | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.02 | E981 | THICKENING AND GELLING AGENTS FOR FOOD | CHAPMAN & HALL, 1992 |
| 664.02 | TE23 | AUTOMATIC CONTROL OF FOOD MANUFACTURING PROCESSES 2ND ED. | BLACKIE A&P |
| 664.024 | E1974 | MODERN FOOD MICROBIOLOGY | MARYLAND : AN ASPEN, 2000 |
| 664.024 | E2037 | CRYSTALLIZATION IN FOODS | MARYLAND: ASPEN PUBLISHERS, 2001 |
| 664.024 | E6 | BIOTECHNOLOGY IN THE FOOD INDUSTRY | LONDON: OPEN UNIVERSITY PRESS |
| 664.024 | E894 | TANK TRUCK INSPECTION GUIDELINES | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.024 | TE141 | FOOD & DRINK - GOOD MANUFACTURING PRACTICE : GUIDE | IFST |
| 664.024 | TE146 | FOOD HYGIENE TRAINING : A GUIDE TO ITS RESPONSIBLE MANAGEMENT | IFST |
| 664.024 | TE166 | HANDBOOK OF ORGANIC FOOD PROCESSING & PRODUCTION | BLACKIE A & P |
| 664.024 | TE333 | SHELF LIFE OF FOODS - GUIDELINES FOR ITS DETERMINATION AND PREDICTION | IFST |
| 664.028 | E13 | FOOD PACKAGING AND PRESERVATION THEORY AND PRACTICE | LONDON: ELSEVIER APPLIED SCIENCE |
| 664.028 | E897 | CONTINUOUS ROTARY STERILIZERS : DESIGN AND OPERATION | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.028 | E993 | NEW METHODS OF FOOD PRESERVATION | LONDON : CHAPMAN & HALL 1995 |
| 664.028 | TE140A | FOOD & BEVERAGE MYCOLOGY 2ND | LARRY R. BEACHAT |
| 664.028 | TE149 | FOOD QUALITY & NUTRITION | APPLIED SCIENCE |
| 664.028 | TE306 | PRESERVATIVES IN FOOD | IFST |
| 664.0282 | E1011 | THE CANNING OF FISH & MEAT | GLASGOW : CHAPMAN & HALL 1995 |
| 664.0282 | E896 | GUIDELINES FOR EVALUATION AND DISPOSITION OF DAMAGED | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.0282 | E896 | GUIDELINES FOR EVALUATION AND DISPOSITION OF DAMAGED CANNED FOOD CONTAINERS | |
| 664.0284 | TE142 | FOOD DEHYDRATION A DICTIONARY & GUIDE | BH |
| 664.0285 | E1014 | FROZEN FOOD TECHNOLOGY | GLASGOW : CHAPMAN & HALL 1993 |
| 664.0285 | E902 | GUIDELINES FOR THE DEVELOPMENT, PRODUCTION DISTRIBUTION & HANDLING OF REFRIGERATED FOODS | |
| 664.0285 | NA93A | DEVELOPMENT OF MODEL OF COOK-FREEZE PRODUCTION FOR THE FOOD PROCESSORS IN HONG KONG (TRAINING MANUAL) | HONG KONG FOOD COUNCIL, 2000 |
| 664.0285 | NA94A | DEVELOPMENT OF MODEL OF COOK-FREEZE PRODUCTION FOR THE FOOD PROCESSORS IN HONG KONG (TRAINING MANUAL) | HONG KONG FOOD COUNCIL, 2000 |
| 664.0285 | TE159 | GUILD LINES FOR THE HANDLING OF CHILLED FOODS | IFST |
| 664.0285 | TE233 | A MANUAL OF METHODS FOR THE BACTERIOLOGICAL EXAMINATION OF FROZEN FOODS 3RD ED. | CHIPPING CAMPDER |
| 664.0288 | E7 | FOOD IRRADIATION THE MYTH AND THE REALITY | THORSONS PUBLISHER |
| 664.04 | E526 | EVALUATION OF CERTAIN FOOD ADDITIVES AND NATURALLY OCCURRING TOXICANTS | GENEVA: WORLD HEALTH ORGANIZATION |
| 664.06 | E148 | EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS | GENEVA: WORLD HEALTH ORGANIZATION |
| 664.06 | E15 | FOOD ADDITIVES HANDBOOK | VAN NOSTRAND REINHOLD |
| 664.06 | E1525 | FOOD FACTS - ADDITIVES | WAYLAND, 1992 |
| 664.06 | E1531 | DIET AND NUTRITION - ADDITIVES IN FOOD | WAYLAND, 1995 |
| 664.06 | E1840 | A CONSUMER'S DICTIONARY OF FOOD ADDITIVES 5TH EDITION | NEW YORK: THREE RIVERS PRESS, 1999 |
| 664.06 | E504 | EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS | GENEVA: WORLD HEALTH ORGANIZATION |
| 664.06 | E515 | EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS | GENEVA: WORLD HEALTH ORGANIZATION |
| 664.06 | E532 | EVALUATION OF CERTAIN FOOD ADDITIVE AND CONTAMINANTS | GENEVA: WORLD HEALTH ORGANIZATION |
| 664.06 | E548 | PRINCIPLES FOR THE SAFETY ASSESSMENT OF FOOD ADDITIVES AND CONTAMINANTS IN FOOD | GENEVA: WORLD HEALTH ORGANIZATION |
| 664.06 | E764 | FAAM VOL. I FDA FOOD ADDITIVES ANALYTICAL MANUAL | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1992 |
| 664.06 | E765 | FAAM VOL. II FDA FOOD ADDITIVES ANALYTICAL MANUAL | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1992 |
| 664.063 | TE73 | A CONSUMER'S DICTIONARY OF FOOD ADDITIVES | CROWN TRAD PAPERBACKS |
| 664.07 | E1000 | PROGRESS IN FOOD CONTAMINANT ANALYSIS | LONDON : CHAPMAN & HALL 1996 |
| 664.07 | E1013 | FOOD ANALYSIS | NEW YORK : CHAPMAN & HALL 1994 |
| 664.07 | E1025 | FOOD AND DRINK LABORATORY ACCREDITATION | LONDON : CHAPMAN & HALL 1995 |
| 664.07 | E1028 | STATISTICAL QUALITY CONTROL FOR THE FOOD INDUSTRY | NEW YORK : CHAPMAN & HALL 1996 |
| 664.07 | E115 | STATISTICAL QUALITY CONTROL FOR THE FOOD INDUSTRY | VAN NOSTRAND REINHOLD |
| 664.07 | E770 | FDA BACTERIOLOGICAL ANALYTICAL MANUAL (BAM) 8TH EDITION | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.07 | E772 | PRINCIPLES OF FOOD ANALYSIS FOR FILTH, DECOMPOSITION FDA TECH BULLETIN #1 | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.07 | E785 | OFFICIAL METHODS & RECOMMENDED PRACTICES 4TH ED VOL. I W/1994 ADDITIONS & REVISION | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1995 |
| 664.07 | E786 | OFFICIAL METHODS & RECOMMENDED PRACTICES 4TH ED VOL. II W/1994 ADDITIONS & REVISION | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1995 |
| 664.07 | E790 | AAC APPROVED METHODS AMERICAN ASSOC OF CEREAL CHEMISTS 9TH ED VOL. I | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1995 |
| 664.07 | E791 | AAC APPROVED METHODS AMERICAN ASSOC OF CEREAL CHEMISTS 9TH ED VOL. II | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.07 | E793 | ASBC METHODS OF ANALYSIS AMERICAN SOCIETY OF BREWING CHEMISTS 8TH REVISED ED | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1995 |
| 664.07 | E794 | OFFICIAL METHODS OF ANALYSIS 16TH ED VOL. I CURRENT THROUGH MARCH 1996 SUPPLEMENT | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.07 | E795 | OFFICIAL METHODS OF ANALYSIS 16TH ED VOL. II CURRENT THROUGH MARCH 1996 SUPPLEMENT | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.07 | E906 | NUTRITIONAL QUALITY OF PROCESSED FOODS | |
| 664.07 | E982 | MAGNETIC RESONANCE IMAGING IN FOODS | NEW YORK : CHAPMAN & HALL, 1994 |
| 664.07 | E997 | METHODS OF TESTING PROTEIN FUNCTIONALITY | GLASGOW : CHAPMAN & HALL 1996 |
| 664.07 | E998 | RAPID ANALYSIS TECHNIQUES IN FOOD MICROBIOLOGY | GLASGOW : CHAPMAN & HALL 1994 |
| 664.07 | NA311 | MICRO ORGANISMS IN FOODS 2 SAMPLING MICROBIOLOGICAL ANALYSIS: PRINCIPLES AND SPECIFIC APPLICATIONS | BLACKWELL SCIENTIFIC PUBLICARIONS, 2004 |
| 664.07 | TE140 | FOOD ANALYSIS | CHAPMAN & HALL |
| 664.07 | TE309A | PRINCIPLES OF FOOD ANALYSIS FOR FILTH, DECOMPOSITION & FOREIGN MATTER | ASS. OF OFFICIAL ANALYTICAL CHEMISTS, INC |
| 664.07 | TE313 | PROTEIN STRUCTURE-FUNCTION RELATIONSHIPS IN FOODS | BLACKIE A&P |
| 664.08 | E899 | SIGNIFICANCE OF FOOD PROCESSING BY PRODUCT AS CONTRIBUTORS TO ANIMAL FEEDS | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.092 | E1021 | A HANDBOOK OF FOOD PACKAGING | GLASGOW : CHAPMAN & HALL 1992 |
| 664.092 | E1041 | MIGRATION FROM FOOD CONTACT MATERIALS | LONDON : CHAPMAN & HALL 1996 |
| 664.092 | E895 | FLEXIBLE PACKAGE INTEGRITY | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.092 | E898 | GUIDELINES FOR THERMAL PROCESS DEVELOPMENT FOR FOODS PACKAGED IN FLEXIBLE CONTAINERS | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.092 | E900 | THERMAL PROCESSES FOR LOW ACID FOODS IN GLASS CONTAINERS | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.092 | E901 | THERMAL PROCESS FOR LOW ACID FOODS IN METAL CONTAINERS | WASHINGTON: NATIONAL FOOD PROCESSOR ASS. |
| 664.092 | TE147A | FOOD PACKING & PRESERVATION | BLACKIE A & P |
| 664.096 | E817 | FOOD INDUSTRY AND THE ENVIRONMENT | LONDON: CHAPMAN & HALL |
| 664.096 | E991 | FOOD INDUSTRY AND THE ENVIRONMENT | LONDON : CHAPMAN & HALL 1994 |
| 664.096 | TE147 | FOOD INDUSTRY & THE ENVIRONMENT PRACTICAL ISSUES & COST IMPLICATIONS | BLACKIE A & P |
| 664.1 | E144 | DIETARY SUGARS AND HUMAN DISEASE | LONDON: HER MAJESTY'S STATIONERY OFFICE |
| 664.153 | E1010 | INDUSTRIAL CHOCOLATE MANUFACTURE AND USE | LONDON : CHAPMAN & HALL 1994 |
| 664.153 | E1016 | CHOCOLATE, COCOA & CONFECTIONERY | NEW YORK : CHAPMAN & HALL 1989 |
| 664.153 | E995 | SUGAR CONFECTIONERY MANUFACTURE | GLASGOW : CHAPMAN & HALL 1990 |
| 664.28 | E9 | FOOD AND BEVERAGE MYCOLOGY | VAN NOSTRAND REINHOLD |
| 664.3 | E787 | METHODS TO ASSESS QUALITY AND STABILITY OF OILS AND FAT-CONTAINING FOODS | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST |
| 664.5 | E1026 | SOURCE BOOK OF FLAVORS | NEW YORK : CHAPMAN & HALL 1994 |
| 664.722 | TE383 | WHEAT PRODUCTION, PROPERTIES & QUALITY | BLACKIE A&P |
| 664.7523 | NA/E48 | FOOD HYGIENE CODES OF PRACTICE NO. 6 : HYGIENE IN THE BAKERY TRADE AND INDUSTRY | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1966 |
| 664.7525 | E1405 | THE TECHNOLOGY OF LAKE MAKING | NEW YORK: CHAPMAN & HALL, 1997 |
| 664.8 | TE63 | COMMERCIAL VEGETABLE PROCESSING 2ND ED. | AVI |
| 664.807 | E789 | METHODS TO DETECT ADULTERATION OF FRUIT JUICE BEVERAGE | ARLINGTON: ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST, 1995 |
| 664.85 | TE251 | MINIMALLY PROCESSED REFRIGERATED FRUITS & VEGETABLES | CHAPMAN & HAU |
| 664.9 | E1001 | ANALYSIS PROCESSED MEATS | LONDON : CHAPMAN & HALL 1996 |
| 664.9 | E129 | MEAT HYGIENE | LONDON: ELBS |
| 664.9 | E185 | LOW-FAT MEATS | LONDON: ACADEMIC |
| 664.9 | E1855 | FOOD SAFETY AND QUALITY ASSURANCE: FOODS OF ANIMAL ORIGIN | IOWA STATE UNIVERSITY PRESS, 1996 |
| 664.9 | E1934 | WILSON'S PRACTICAL MEAT INSPECTION 6TH EDITION | OXFORD: BLACKWELL SCIENCE, 1998 |
| 664.9 | E1953 | OECD DOCUMENTS - FOOD SAFETY EVALUATION | OECD |
| 664.9 | E1976 | THE WORLD ENCYCLOPEDIA OF MEAT, GAME AND POULTRY | LONDON : ANNESS PUBLISHING LIMITED, 2000 |
| 664.9 | E1987 | MEAT SCIENCE, MILK SCIENCE AND TECHNOLOGY | AMSTERDAM : ELSEVIER SCIENCE PUBLISHERS B.V., 1988 |
| 664.9 | E2018 | HACCP IN THE MEAT INDUSTRY | BOCA RATON : CRC PRESS, 2000 |
| 664.9 | E2060 | MODEL CODE OF PRACTICE FOR THE WELFARE OF ANIMALS - LAND TRANSPORT OF POULTRY | AUSTRALIA: CSIRO PUBLISHING, 1998 |
| 664.9 | E755 | HACCP IN MEAT, POULTRY & FISH PROCESSING VOL. 10 | CAMBRIDGE: BA & P 1995 |
| 664.9 | E761 | QUALITY ATTRIBUTES & THEIR MEASUREMENT IN MEAT POULTRY AND FISH PRODUCTS/ADVANCES IN MEAT RESEARCH SERIES VOL. 9 | LONDON: BLACKIE ACADEMIC & PROFESSIONAL, 1994 |
| 664.9 | E980 | HACCP IN MEAT POULTRY AND FISH PROCESSING | CHAPMAN & HALL |
| 664.9 | NA/E50 | FOOD HYGIENE CODES OF PRACTICE NO. 8 : HYGIENE IN MEAT TRADES | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1969 |
| 664.9 | TE136 | FLAVOR OF MEAT & MEAT PRODUCTS | BLACKIE A&P |
| 664.9 | TE354 | TECHNOLOGY OF MEAT & MEAT PRODUCTS | ELLIS HORWOOD |
| 664.9029 | E1958 | MEAT HYGIENE | LONDON : W.B. SAUNDERS, 1999 |
| 664.9029 | E1960 | CONSTRUCTION AND OPERATION OF MEDIUM-SIZED ABATTOIRS IN DEVELOPING COUNTRIES | ROME : FAO, 1992 |
| 664.9029 | E1991 | PRACTICAL MEAT CUTTING AND MERCHANDISING VOLUME 1 - BEEF | NEW YORK : VAN NOSTRAND REINHOLD CO. INC., 1987 |
| 664.907 | E1975 | WILSON'S PRACTICAL MEAT INSPECTION | LONDON : BLACKWELL SCIENCE, 1968 |
| 664.93 | E1870 | POULTRY DISEASES AND MEAT HYGIENE A COLOR ATLAS | IOWA STATE UNIVERSITY, 1996 |
| 664.93 | E1878 | POULTRY MEAT HYGIENE AND INSPECTION | SAUNDERS, 1996 |
| 664.93 | NA/E47 | FOOD HYGIENE CODES OF PRACTICE NO. 5 : POULTRY DRESSING AND PACKING | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1961 |
| 664.94 | E1040 | FISH PROCESSING TECHNOLOGY | LONDON : CHAPMAN & HALL 1997 |
| 664.94 | E130 | SEAFOOD SCIENCE AND TECHNOLOGY | FISHING NEW BOOKS |
| 664.94 | E1914 | SEAFOOD SAFETY, PROCESSING, AND BIOTECHNOLOGY | PENNSYLVANIA: TECHNOMIC, 1997 |
| 664.94 | E1923 | SEAFOOD SAFETY : INSTITUTE OF MEDICINE | WASHINGTON: NATIONAL ACADEMY PRESS, 1991 |
| 664.94 | E2020 | FOOD SAFETY IN SHRIMP PROCESSING : A HANDBOK FOR SHRIMP PROCESSORS, IMPORTERS, EXPORTERS AND RETAILERS | IOWA : BLACKWELL PUBLISHING, 2002 |
| 664.94 | NA/E43 | FOOD HYGIENE CODES OF PRACTICE NO. 3 : HYGIENE IN THE RETAIL FISH TRADE | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1960 |
| 664.94 | NA/E44 | FOOD HYGIENE CODES OF PRACTICE NO. 3 : HYGIENE IN THE RETAIL FISH TRADE | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1960 |
| 664.94 | NA/E45 | FOOD HYGIENE CODES OF PRACTICE NO. 4 : HYGIENIC TRANSPORT AND HANDLING OF FISH | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1960 |
| 664.94 | NA/E46 | FOOD HYGIENE CODES OF PRACTICE NO. 4 : THE HYGIENIC TRANSPORT AND HANDLING OF FISH | LONDON : HER MAJESTY'S STATIONERY OFFICE, 1960 |
| 664.94 | TE331 | SEAFOOD: CHEMISTRY, PROCESSING TECHNOLOGY & QUALITY | BLACKIE A & P |
| 664.941 | E904 | CRYSTAL IN CANNED SEAFOOD | |
| 668.65 | E505 | PESTICIDE APPLICATION EQUIPMENT FOR VECTOR CONTROL | GENEVA: WORLD HEALTH ORGANIZATION |
| 668.65 | E509 | CHEMISTRY AND SPECIFICATIONS OF PESTICIDES | GENEVA: WORLD HEALTH ORGANIZATION |
| 668.65 | E519 | SAFE USE OF PESTICIDES | GENEVA: WORLD HEALTH ORGANIZATION |
| 668.65 | E522 | VECTOR RESISTANCE TO PESTICIDES | GENEVA: WORLD HEALTH ORGANIZATION |
| 668.65 | E877 | THE 1996-97 PESTICIDE DIRECTORY : A GUIDE TO PRODUCERS & PRODUCTS REGULATORS, RESEARCHERS & ASSOCIATIONS IN THE UNITED STATED | THOMSON |
| 668.65 | E878 | A GUIDE TO AGRICULTURAL SPRAY ADJUTANTS USED IN THE UNITED STATES | THOMSON |
| 668.65 | E881 | FUNDAMENTALS OF PESTICIDES-A SELF INSTRUCTION GUIDE | THOMSON |
Last Modified Date : 05-06-2007