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1. Guidelines for the design and construction of floors for food production areas / Andy Timperley.

by Timperley, Andy.

Call number: 664.0028 TIM 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden & Chorleywood Food Research Association Group (CCFRA), c2002Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.0028 TIM 2nd ed. Ref.] (1).

2. Guidelines for the design and construction of walls, ceilings and services for food production areas / edited by A.W. Timperley.

by Timperley, A.W [editor.].

Call number: 664.0028 GUI 2nd ed. Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden & Chorleywood Food Research Association Group (CCFRA), c2003Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.0028 GUI 2nd ed. Ref.] (1).

3. Guidelines on air quality standards for the food industry / editor, K.L. Brown.

by Brown, K.L [editor.].

Call number: 664.0028 GUId 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden & Chorleywood Food Research Association Group (CCFRA), c2005Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.0028 GUId 2nd ed. Ref.] (1).

4. Guidelines for the hygienic design, construction and layout of food processing factories / John Holah, editor.

by Holah, John [editor.].

Call number: 664.00284 GUI Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden & Chorleywood Food Research Association Group (CCFRA), c2003Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.00284 GUI Ref.] (1).

5. Challenge testing protocols for assessing the safety and quality of food and drink / Gail Betts.

by Betts, Gail.

Call number: 363.192 BET Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden BRI, c2010Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 363.192 BET Ref.] (1).

6. Guidelines for the hygienic design, selection and use of dry cleaning equipment / Karen E. Middleton, John T. Holah and Andrew W. Timperley.

by Middleton, Karen E | Holah, John T [co-auther.] | Timperley, Andrew W [co-auther.].

Call number: 664.00284 MID Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden & Chorleywood Food Research Association Group (CCFRA), c2003Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.00284 MID Ref.] (1).

7. Handbook of applied instrumentation / Editor-in-chief Douglas M. Considine; associate editor; S.D. Ross

by Considine, Douglas M.

Call number: 681.203 CON Ref. Material type: book Book; Format: print Publisher: New York : San Francis-co [etc.] McGraw-Hill, [c1964]Online access: Click here to access online Availability: Items available for reference: [Call number: 681.203 CON Ref.] (1).

8. Food processing handbook / edited by James G. Brennan, Alistair S. Grandison.

by Brennan, James G | Grandison, Alistair S.

Call number: 664 FOO 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Weinheim : Wiley-VCH, c2012Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664 FOO 2nd ed. Ref.] (1). Special Status (1).

9. Food industries manual / edited by M. D. Ranken, R. C. Kill and C. G. J. Baker.

by Ranken, M. D | Kill, R. C | Baker, C. G. J.

Call number: 664.0202 FOO 24th ed. Ref. Edition: 24th ed.Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664.0202 FOO 24th ed. Ref.] (1).

10. Handbook of food products manufacturing / edited by Y.H. Hui ; associate editors, R.C. Chandan ... [et al.]

by Hui, Y.H.

Call number: 664 HANf Ref. Material type: book Book; Format: print Publisher: Hoboken, N.J. : Wiley-Interscience, c2007Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664 HANf Ref.] (2).

11. Handbook of food science, technology, and engineering / edited by Y.H. Hui

by Hui, Y. H.

Call number: 664 HANt Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2006Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664 HANt Ref.] (4).

12. Guidelines for the design and safety of food microbiology laboratories / prepared by the QA QC working party of the microbiology panel, Fiona Brookes (Chairperson)... [et al].

by Brookes (Chairperson), Fiona [author.].

Call number: 664.001579 GUId 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden BRI, c2011Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.001579 GUId 2nd ed. Ref.] (1).

13. Handbook of food safety engineering / edited by Da-Wen Sun.

by Sun, Da-Wen [editor.].

Call number: 363.1926 HAN Ref. Material type: book Book; Literary form: Not fiction Publisher: Oxford : Wiley-Blackwell, c2012Availability: Items available for reference: [Call number: 363.1926 HAN 2012 Ref.] (1).

14. Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund.

by Heldman, Dennis R | Lund, Daryl B.

Call number: 664 HANd Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1992Online access: Click here to access online Availability: Items available for reference: [Call number: 664 HANd Ref.] (1).

15. Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund.

by Heldman, Dennis R | Lund, Daryl B.

Call number: 664 HANd 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2007Online access: Click here to access online Availability: Items available for reference: [Call number: 664 HANd 2nd ed. Ref.] (1).