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Publisher: Wiley-Blackwell

Volume 16, Numbers 3-4, September 2005

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

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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

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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

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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.

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