| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An evaluation of ozonated water as an alternative to chemical cleaning and sanitisation of beer lines
|
Fielding, Louise M.
|
|
2007
|
|
2 |
p. 59-68
|
artikel
|
| 2 |
Application of annatto dye formulation in bakery and extruded food products
|
Rao, Pamidighantam Prabhakara
|
|
2007
|
|
2 |
p. 53-58
|
artikel
|
| 3 |
Assessing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via a survey of hands, hand-contact surfaces and food-contact surfaces at foodservice facilities
|
DeVita, Michael D.
|
|
2007
|
|
2 |
p. 76-79
|
artikel
|
| 4 |
A yen for sushi: an analysis of demographic and behavioural patterns of sushi consumption in Japan
|
De Silva, Devarahandhi
|
|
2006
|
|
2 |
p. 63-76
|
artikel
|
| 5 |
Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants
|
Sukalakamala, Piyavan
|
|
2007
|
|
2 |
p. 69-75
|
artikel
|
| 6 |
Food acceptance and acculturation
|
Mitchell, Janet
|
|
2006
|
|
2 |
p. 77-83
|
artikel
|
| 7 |
Physicochemical characteristics and amino acid profile of chickpea cultivars grown in Pakistan
|
Iqbal, Amjad
|
|
2006
|
|
2 |
p. 94-101
|
artikel
|
| 8 |
Roselle/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis
|
Mounigan, Pascale
|
|
2006
|
|
2 |
p. 102-110
|
artikel
|
| 9 |
The Five Aspects Meal Model: a tool for developing meal services in restaurants
|
Gustafsson, Inga-Britt
|
|
2006
|
|
2 |
p. 84-93
|
artikel
|
| 10 |
Utilising natural emulsifiers for formulation of low-fat traditional Indian gravy mixes
|
Mahesh, Purnima
|
|
2007
|
|
2 |
p. 80-85
|
artikel
|
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