Foodservice Research International

PUBLISHER's ANNOUNCEMENT
pp. iv-iv(1)

AN INVESTIGATION OF ERGONOMIC DESIGN AND PRODUCTIVITY IMPROVEMENTS IN FOODSERVICE PRODUCTION TABLES
pp. 53-59(7)
Authors: COCCI, SUSAN J.; NAMASIVAYAM, KARTHIK; BORDI, PETER

A SURVEY STUDY ON FRYING OIL OF RESTAURANTS IN THE TAIPEI AREA
pp. 60-68(9)
Authors: LIAO, LI-MAN; HUANG, SHAU-YEN; LU, YI-FA

MEASURING PRODUCT DIFFERENCES BY SENSORY ANALYSIS: THE CASE OF IMPORTED AND U.S. DOMESTIC SHRIMP
pp. 69-85(17)
Authors: CONDRASKY, MARGARET; VINUYA, FERDINAND; HOWELL, DAVID

PROFILING OF SENSORY EVALUATION OF A NO-SUGAR-ADDED VANILLA ICE CREAM AMONG SPECIFIC AGE AND GENDER POPULATIONS
pp. 86-92(7)
Authors: STOKOLS, J.; BORDI, P.; PALCHAK, T.; LEE, H.

EFFECT OF ROSEMARY EXTRACT ON LIPID OXIDATION AND SENSORY EVALUATION OF FROZEN, PRECOOKED BEEF PATTIES
pp. 93-104(12)
Authors: THONGTAN, KINGKARN; TOMA, RAMSES B.; REIBOLDT, WENDY; DAOUD, AHMED Z.