Your search returned 8 results.

Results
	1.	The contribution of processing techniques to the nutritional value of food. (b) Fortification. [electronic resource] by AMOS, A J Producer: 20030501 In: Journal. Royal Sanitary Institute (Great Britain) vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	New methods of food preservation. [electronic resource] by AMOS, A J Producer: 20020501 In: Royal Society of Health journal vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Moisture content of mite-infested foodstuffs. [electronic resource] by AMOS, A J Producer: 20071227 In: The Analyst vol. 73 Availability: No items available. Save to lists Add to cart (remove)
	4.	From farm to table: the processing of food. (a) Bread. [electronic resource] by AMOS, A J Producer: 19981101 In: Royal Society of Health journal vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	The micro-analytical test for purity in food with special reference to cereals. [electronic resource] by KENT-JONES, D W AMOS, A J Producer: 20081021 In: The Analyst vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Migraine aura without headache: prevalence and risk factors in a primary eye care population. [electronic resource] by Fleming, J B Amos, A J Desmond, R A Producer: 20041018 In: Optometry (St. Louis, Mo.) vol. 71 Availability: No items available. Save to lists Add to cart (remove)
	7.	Changes in the discharge patterns of cat motor cortex neurones during unexpected perturbations of on-going locomotion. [electronic resource] by Marple-Horvat, D E Amos, A J Armstrong, D M Criado, J M Producer: 19930818 In: The Journal of physiology vol. 462 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg. [electronic resource] by HELLER, C L ROBERTS, B C AMOS, A J SMITH, M E HOBBS, B C Producer: 19981101 In: The Journal of hygiene vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)