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University of Lincoln
NON ASSIGNED
 Agriculture, Food & Animal Sciences
Principles Of Food Science And Microbiology - 0910
 
  Reading List
 
Module Code Year/Level From To
FDS1019M-0910 N/A 1/9/2009 1/9/2010
 
Resource List created by   System Administrator
 
Owner Email(s): PStainthorp@lincoln.ac.uk
Comments
This list is not an indication of the total reading you are required to do in order to perform well in this module. You should be prepared to research wider topics to enhance your understanding of the subject area. You are not required to buy any of the texts presented in this reading list.
 
Resources Ordered By:
 
Books Importance Availability

[Book]

Bridson, E.Y.  (1998).  The OXOID Manual. . OXOID Ltd.  
 
N.B. Library copies are reference only (not for loan).
Recommended
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[Book]

Fox, Brian A.   Cameron, Allan G.  (1995).  Food science, nutrition and health. . Edward Arnold.  
 
Recommended
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[Book]

Garbutt, John  (1997).  Essentials of food microbiology. . Arnold.  
 
Recommended
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[Book]

Bergey, D. H.Holt, John G.  (2000).  Bergey's manual of determinative bacteriology. . Lippincott Williams & Wilkins.  
 
Recommended
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[Book]

Jay, James M.   Loessner, Martin J.Golden, David A.  (2005).  Modern food microbiology. . Springer.  
 
Recommended
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[Book]

Kirk, Ronald S.Sawyer, RonaldPearson, David  (1991).  Pearson's composition and analysis of foods. . Longman Scientific and Technical.  
 
Recommended
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[Book]

McCance, R. A.   Widdowson, Elsie M.  (2002).  McCance and Widdowson's The composition of foods. . Royal Society of Chemistry.  
 
Recommended
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[Book]

Ramsden, E. N.  (1995).  Biochemistry and food science. . Stanley Thornes.  
 
Recommended
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