Skip to content
View Resource List
University of Lincoln
NON ASSIGNED
 NON ASSIGNED
New Product Development - 0910
 
  Reading List
 
Module Code Year/Level From To
FDT2002M-0910 N/A 1/9/2009 1/9/2010
 
Resource List created by   System Access User 65480
 
Resources Ordered By:
 
Resources Importance Availability

[Book]

Richardson, P. S.Gordon, Kay H.  (1997).  Guidelines on the verification of reheating instructions for microwaveable foods . . Campden & Chorleywood Food Research Association.  
 
Recommended
Check Library
/ Options

[Book]

Campden & Chorleywood Food Research Association  (1996).  Product development guide for the food industry. . Campden.  
 
Recommended
Check Library
/ Options

[Book]

Meilgaard, Morten   Civille, Gail VanceCarr, B. Thomas  (2006).  Sensory evaluation techniques. . CRC Press.  
 
Recommended
Check Library
/ Options

[Book]

Earle, Mary D.   Earle, R. L.  (1999).  Creating new foods. . Chandos.  
 
Recommended
Check Library
/ Options

[Book]

Lawless, Harry T.   Heymann, Hildegarde  (1999).  Sensory evaluation of food. . Aspen.  
 
Recommended
Check Library
/ Options

[Book]

Holland, B.   Unwin, I. D.Buss, D. H.McCance, R. A.Widdowson, Elsie M.McCance, R. A.  (1992).  McCance and Widdowson's The composition of foods. . Royal Society of Chemistry.  
 
Recommended
Check Library
/ Options

[Book]

Resurreccion, Anna V. A..  (1998).  Consumer sensory testing for product development. . Aspen.  
 
Recommended
Check Library
/ Options
|
|
Go to top of page