| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A descriptive analysis of producers’ attitudes toward biotechnology: a five-state comparison
|
Lawson, Michael E.
|
|
2006
|
|
3 |
p. 152-158
|
artikel
|
| 2 |
A new ready-to-eat dish for a traditional market
|
Feliciano, Daniel
|
|
2006
|
|
3 |
p. 124-134
|
artikel
|
| 3 |
An in-use comparison of in-line and in-tank ultraviolet devices for reduction of the microbial load in water coolers
|
Hall, A.
|
|
2007
|
|
3 |
p. 101-107
|
artikel
|
| 4 |
Assessing the foodservice potential of muscles from the chuck
|
Bratcher, Christy L.
|
|
2006
|
|
3 |
p. 143-151
|
artikel
|
| 5 |
Counselling Skills for Dietitians, 2nd Edition
|
|
|
2007
|
|
3 |
p. 130-131
|
artikel
|
| 6 |
How clean is that cafe? Online hygiene inspection reports for consumers
|
Worsfold, Denise
|
|
2007
|
|
3 |
p. 93-100
|
artikel
|
| 7 |
Illuminating the (non-)meaning of food: organization, power and responsibilities in public elderly care – a Swedish perspective
|
Mattsson Sydner, Ylva
|
|
2007
|
|
3 |
p. 119-129
|
artikel
|
| 8 |
Incorporation of probiotic cultures in foodservice products: an exploratory study
|
Rodgers, Svetlana
|
|
2007
|
|
3 |
p. 108-118
|
artikel
|
| 9 |
Nutrient content in peas served to patients: vitamin C is degraded during four stages of foodservice processing at two hospitals
|
Feldman, Charles
|
|
2006
|
|
3 |
p. 135-142
|
artikel
|
| 10 |
Studies on instant raw tamarind chutney powder
|
Jyothirmayi, Tummala
|
|
2006
|
|
3 |
p. 119-123
|
artikel
|
| 11 |
The effect of dishwater parameters on the survival of Staphylococcus aureus and vegetative cells and spores of Bacillus cereus
|
Wernersson, Eva Ståhl
|
|
2006
|
|
3 |
p. 111-118
|
artikel
|
| 12 |
The nutritional value and health issues of in-flight meals offered by Greek airlines – a preliminary study
|
Grammatikopoulou, Maria G.
|
|
2007
|
|
3 |
p. 87-92
|
artikel
|
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