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R&D Reports 2002

To download a pdf of a report, just click on the Download report link next to the R&D of interest.

Individual paper copies of reports are also available to members free of charge. Non-members can purchase non-confidential reports at £30 per copy.


You can search reports at our R&D Report database


R&D 168

Evaluation of commercial brands of Baird-Parker agar with egg yolk tellurite and rabbit plasma fibrinogen supplements.
C.L. Baylis, S. MacPhee, K. McRae, A.J. Robinson, K.M. Lilley and R.P. Betts
(2002) -* Confidential to Members

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R&D 167

Preliminary investigation into the growth of Salmonella in different selective enrichment media.
R.A. Green, K. Pajamo, S. Macphee and C.L. Baylis
(2002) -* Confidential to Members

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R&D 166

QFD: Consumer attitudes towards and liking of digestive biscuits.
I. Baek
(2002) -* Confidential to Members

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R&D 165

The microbial ecology of high risk, chilled food factories: evidence for persistent Listeria spp. and Escheria coli strains.
J. Holah, J. Bird and K. Hall
(2002) -* Confidential to Members

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R&D 164

Risk factors associated with the domestic handling of meat: observation and microbiological examination of kitchen practices
H. Newsholme, L. Everis, G. Betts and A. Paish
(2002)

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R&D 163

Airborne contamination risk from food production personnel
K.L. Brown, R. Wileman and J. Smith
(2002) -* Confidential to Members

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R&D 162

Consumer awareness of and attitudes towards functional foods
H. Newsholme
(2002) - Price to non-members £95.00 per copy

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R&D 161

Risk factors associated with the domestic handling of raw meats: quantitative research
H. Newsholme
(2002)

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R&D 160

Understanding the functionality of fat and its replacers in reduced fat bakery products
M. Bhatti, S. Cook and P. Catterall
(2002) -* Confidential to Members

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R&D 159

Development of standard tests for the texture measurement of baked foods
M. Bhatti and A. Hall
(2002) -* Confidential to Members

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R&D 157

Interactions between dough conditioning additives and the components of flour in bread making processes - Part 2.
S. Sahi
(2002) -* Confidential to Members

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R&D 156

Active packaging for chilled fresh prepared produce and combination products
B.P.F.Day and L. Brydon
(2002) -* Confidential to Members

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R&D 155

Factors affecting the stability of gas bubbles in dough
M. Whitworth and J. Alava
(2002) -* Confidential to Members

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R&D 154

Use of IdeaMap.NETTM - factors influencing consumer interest in white sliced bread
H.C. Newsholme
(2002) -* Confidential to Members

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R&D 153

Interactions between dough conditioning additives and the components of flour in bread making processes - Part 1.
S. Sahi
(2002) -* Confidential to Members

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