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Publisher: Wiley-Blackwell

Volume 17, Number 3, June 2006

The effect of dishwater parameters on the survival of Staphylococcus aureus and vegetative cells and spores of Bacillus cereus
pp. 111-118(8)
Authors: Wernersson, Eva Ståhl; Jeppsson, Marie; Håkanson, Håkan

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Studies on instant raw tamarind chutney powder
pp. 119-123(5)
Authors: Jyothirmayi, Tummala; Rao, Galla Narsing; Rao, Dubasi Govardhana

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A new ready-to-eat dish for a traditional market
pp. 124-134(11)
Authors: Feliciano, Daniel; Albisu, Luis Miguel

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Nutrient content in peas served to patients: vitamin C is degraded during four stages of foodservice processing at two hospitals
pp. 135-142(8)
Authors: Feldman, Charles; Chakraborty, Goutam; Hazhin, Taraneh; Kane, Shannon; Ruskin, Martin S.; Toney, Jeffrey; Wunderlich, Shahla

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Assessing the foodservice potential of muscles from the chuck
pp. 143-151(9)
Authors: Bratcher, Christy L.; Moore, Kevin C.; Keene, Michael P.; Lorenzen, Carol L.

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A descriptive analysis of producers’ attitudes toward biotechnology: a five-state comparison
pp. 152-158(7)
Authors: Lawson, Michael E.; Stover, Ronald; Hirai, Satoko

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