No.

Title

Item Location

Call Number

1.

Alli, I. 2013. Food quality assurance: principles and practices. 2nd ed. Boca Raton: CRC Press.

N/A

N/A

3.

Clute, M., Mountain, T. and Eugene, LLC. 2008. Food industry quality control systems. Boca Raton, CRC Press.

Main Library General

TP372.5 . C58 2009

4.

Knechtges, P.L. 2012. Food safety: theory and practice. Jones & Bartlett Learning: Burlington.

Main Library General

RA601 . K54 2012

5.

6N7ewslow, D.L. 2001. The ISO 9000 Qua8lity system. Applications in food and technology. New York: Wiley Interscience.

Main Library General

TP372.5 . N48 2001

6.

Ortega-Rivas, E. 2009. Processing effects on safety and quality of foods. Boca Raton, CRC Press.

Main Library General

TP373.5 . P76 2010

7.

Shaw, I.C. 2013. Food safety: The science of keeping food safe. Wiley-Blackwell: Oxford.

Main Library General

TX531 . S5848 2013

8.

Vasconcellos, J.A. 2004. Quality assurance for food industry: a practical approach. Boca Raton: CRC Press

Main Library General   

TP372.5 . V37 2004

9.

Wallace, C., Sperber, W. and Mortimore, S. 2010. Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. New York: Wiley-Blackwell

Main Library General

TX531 . W35 2011

10.

Yiannas, F. 2008. Food Safety Culture - Creating a behavior-based food safety management system. London: Springer

Main Library General Collection

TX531 . Y53 2009