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Volume 17; Issue 4
Main
Journal of Foodservice
Volume 17; Issue 4
Journal of Foodservice
Volume 17; Issue 4
1
How to analyse and develop healthy menus in foodservice
Marcela Boro Veiros
,
Rossana Pacheco Da Costa Proença
,
Luiza Kent-Smith
,
Bethania Hering
,
Anete Araújo De Sousa
Journal:
Journal of Foodservice
Year:
2006
Language:
english
File:
PDF, 74 KB
Your tags:
english, 2006
2
Preference for salts in cooking as perceived by sensory panelists
Undergraduate Creative Inquiry Team
Journal:
Journal of Foodservice
Year:
2006
Language:
english
File:
PDF, 109 KB
Your tags:
english, 2006
3
Evaluation of nutritional and sensorial quality in meal production – NSQE system
Bethania Hering
,
Rossana Pacheco Da Costa Proença
,
Anete Araújo De Sousa
,
Marcela Boro Veiros
Journal:
Journal of Foodservice
Year:
2006
Language:
english
File:
PDF, 80 KB
Your tags:
english, 2006
4
The meaning of symbols of culinary rules – The food and meals in Elderly care
Ylva Mattsson Sydner
,
Christina Fjellström
Journal:
Journal of Foodservice
Year:
2006
Language:
english
File:
PDF, 73 KB
Your tags:
english, 2006
5
The effect of candy moisture content on texture
Adam Figiel
,
Agnieszka Tajner-Czopek
Journal:
Journal of Foodservice
Year:
2006
Language:
english
File:
PDF, 240 KB
Your tags:
english, 2006
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