Ronald Jowitt

发表

Guidelines for the establishment of hazard analysis critical point control

Ronald Jowitt, 1993 .

The scope of food engineering

Ronald Jowitt, R. Jowitt, 1982 .

Fermentation and biochemical engineering handbook — Principles, process design and equipment: Edited by Henry C. Vogel. Noyes Publications, New Jersey. 1983. 440 pp. + xv. Price: US$64

Ronald Jowitt, 1984 .

THE TERMINOLOGY OF FOOD TEXTURE

Ronald Jowitt, R. Jowitt, 1974 .