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1. Food sanitation / Rufus K. Guthrie, in collaboration with specialists.

by Guthrie, Rufus K.

Call number: 614.302 GUT 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI,, c1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.302 GUT 2nd ed.] (1).

2. Food sanitation / [by] Rufus K. Guthrie, in collaboration with specialists.

by Guthrie, Rufus K.

Call number: 614.302 GUT Material type: book Book; Format: print Publisher: Westport, Conn., : Avi Pub. Co., 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.302 GUT] (1).

3. Food poisoning and food hygiene / Betty C. Hobbs and Richard J. Gilbert.

by Hobbs, Betty C. (Betty Constance) | Gilbet, R. J.

Call number: 615.954 HOB 4th ed. Edition: 4th ed.Material type: book Book; Format: print Publisher: London, Edward : Arnold Ltd., 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 HOB 4th ed.] (1).

4. Hygienic design and operation of food plant / editor, Ronald Jowitt.

by Jowitt, Ronald | Society of Chemical Industry (Great Britain). Food Engineering Panel.

Call number: 664.0028 JOW Edition: 1st American ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI, 1980Availability: Items available for loan: BSTI [Call number: 664.0028 JOW] (1).

5. Microbiology of foods and food processing / [by] John T. Nickerson [and] Anthony J. Sinskey.

by Nickerson, John T | Sinskey, Anthony J.

Call number: 576.163 NIC Material type: book Book; Format: print Publisher: New York : American Elsevier Pub. Co., [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 NIC] (1).

6. Principles of microbiology : for students of food technology / [by] Thelma Parry, Rosa Pawsey.

by Parry, Thelma | Pawsey, Rosa K.

Call number: 576.163 PAR Material type: book Book; Format: print Publisher: London : Hutchinson, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 PAR] (1).

7. The influence of industrial and household handling on the composition of food : proceedings of the third symposium of the Group of European Nutritionists in Wageningen, May 11-13, 1964. / Edited by J. C. Somogyi.

by Group of European Nutritionists | Somogyi, Johann Carl | Symposium of the Group of European Nutritionists (1964 : Wageningen).

Call number: 664.07 SOM Material type: book Book; Format: print Publisher: Basel , New York : S. Karger, 1965Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 SOM] (1).

8. Food poisoning and food hygiene / [by] Betty C. Hobbs.

by Hobbs, Betty C.

Call number: 664.07 HOB 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: London : Edward Arnold, 1968Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 HOB 2nd ed.] (1).

9. Quantity food sanitation / Karla Longree

by Longree, Karla.

Call number: 614.31 LON Material type: book Book; Format: print Publisher: New York : Interscience Publishers, [1967]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 LON] (1).

10. Recommended international code of hygienic practice for canned fruit and vegetable products.

by Joint FAO/WHO Codex Alimentarius Commission. Joint FAO/WHO Food Standards Programme.

Call number: FAO CAC RCP 2 1969 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1969Availability: No items available

11. Food process engineering / Henry G. Schwartzberg, Daryl Lund, John L. Bomben, editors.

by Schwartzberg, Henry G | Lund, Daryl B | Bomben, John L | National Meeting of AIChE (89th : 1980 : Boston, Massachusetls) | American Institute of Chemical Engineers.

Material type: book Book; Format: print Publisher: New York, N.Y. : American Institute of Chemical Engineers, 1982Availability: No items available

12. Food handling : hazard analysis critical control point evaluations of foods prepared in households in a rice-farming village in Thailand: report phase II / Frank L. Bryan..[et al.]

by Bruan, Frank L | Food and Agriculture Organization of the United Nations | Kasetsart University. Institute of Food Research and Product Development.

Call number: VF 2052 Material type: book Book; Format: print Publisher: Bangkok : Institute of Food Research and Product development, Kasetsart University, 1986Availability: Items available for loan: BSTI [Call number: VF 2052] (1).

13. Food handling at village and household levels in Thailand : report phase II / by Bulan Phithakpol...(et al.)

by Bulan Phiakpol | Food and Agriculture Organization of the United Nations | Kasetsart University. Institute of Food Research and Product Development.

Call number: VF 2051 Material type: book Book; Format: print Publisher: Bangkok : Institute of Food Research and Product Development, 1985Availability: Items available for loan: BSTI [Call number: VF 2051] (1).

14. Food hygiene : ashore and afloat / C. P. Collins

by Collins, C. P.

Call number: 614.31 COL Material type: book Book; Format: print Publisher: London : Pitman Medical Pub. Co., [1963]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 COL] (1).

15. Hygiene in food manufacturing and handling / by Barry Graham-Rack and Raymond Binsted

by Graham-Rack, Barry | Binsted, Raymond.

Call number: 614.31 GRA Material type: book Book; Format: print Publisher: London : Food Trade Press Ltd., [1964]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 GRA] (1).

16. Food sanitation / Rufus K. Guthie

by Guthrie, Rufus K.

Call number: 641.302 GUT 3rd ed. Edition: 3rd. ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Van Nostrand Reinhold, c1988Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.302 GUT 3rd ed.] (1).

17. Elementary food science / John T. R. Nickerson, Louis J. Ronsivalli

by Nickerson, John T. R | Ronsivalli, Louis J.

Call number: 641.3 NIC 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Company, Inc., 1982Availability: No items available

18. Current good manufacturing practices/food plant sanitation / Wilbur A. Gould

by Gould, Wilbur A.

Call number: 664.02 GOU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Baltimore, Md. : CTI Publ., c1994Availability: Items available for loan: BSTI [Call number: 664.02 GOU 2nd ed.] (1).

19. The economics of HACCP : costs and benefits /edited by Laurian J. Unnevehr.

by Unnevehr, Laurian.

Call number: 363.192 ECO Material type: book Book; Format: print Publisher: St. Paul, Minn. : Eagan Press, c2000Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192 ECO] (1).

20. Food safety and food quality / editors : R. E. Hester and R. M. Harrison.

by Harrison, R. M | Hester, R. E.

Call number: 363.192 FOOq Material type: book Book; Format: print Publisher: Cambridge : Royal Society of Chemistry, c2001Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192 FOOq] (1).