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Impedance technology enables the foodindustry to detect and identify bacterialcontamination in hours rather than days.Dr. Peter Silley describes the technique
A Survey among schoolchildren showsthat while some of them believe we shouldeat less fat, they are unsure about how toachieve this. B.K.Lund, K. Gregson, R.J.Neals and C.H. Tilston describe theirresearch.
Michael Kipps describes some organismswhich have become prevalent in recentyears
A new campaign has been launched byfour influential organisations concernedwith the health of the nation
Howell Roberts traces the development ofinterest in cereal dietary fibre as acomponent of a healthy diet
A new system of labelling could makenutritional information more easilyunderstood by consumers
A report of the educatiors working groupsrecommendations at this participantdebate
Introduced 80 years ago, this productcontinues to meet the demand for a highfibre breakfast food
Gillian Lockie continues her account of ahealthy catering campaign for oil rigworkers
Dr Simon RossMurphy, until recently at the Cavendish Laboratory, Cambridge, has recently been appointed as the Dairy Crest Professor in Food Rheology at King's College, University of London.
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