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Publisher: Wiley-Blackwell

Volume 17, Number 4, August 2006

How to analyse and develop healthy menus in foodservice
pp. 159-165(7)
Authors: Veiros, Marcela Boro; da Costa Proença, Rossana Pacheco; Kent-Smith, Luiza; Hering, Bethania; de Sousa, Anete Araújo

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Evaluation of nutritional and sensorial quality in meal production – NSQE system
pp. 173-181(9)
Authors: Hering, Bethania; da Costa Proença, Rossana Pacheco; de Sousa, Anete Araújo; Veiros, Marcela Boro

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The meaning of symbols of culinary rules – The food and meals in Elderly care
pp. 182-188(7)
Authors: Mattsson Sydner, Ylva; Fjellström, Christina

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The effect of candy moisture content on texture
pp. 189-195(7)
Authors: Figiel, Adam; Tajner-Czopek, Agnieszka

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