Food Service Technology

Editorial
pp. 65-65(1)
Authors: Meiselman, H.L.; Edwards, J.S.A.

Criteria of food quality in different contexts
pp. 67-77(11)
Author: Meiselman, H.L.

Comment #1
pp. 78-79(2)
Author: Lyon, D.H.

Comment #2
pp. 79-81(3)
Author: Cardello, A.V.

Comment #3
pp. 81-83(3)
Author: Bremner, A.

Response from the author on the comments
pp. 83-84(2)
Author: Meiselman, H.L.

The use and abuse of frying oil
pp. 85-92(8)
Authors: McSavage, J.; Trevisan, S.

To everything there was a season: deconstructing UK food availability
pp. 93-102(10)
Authors: Colquhoun, A.; Lyon, P.

Learning from the competition through category appraisal: one practitioner's keys to faster and more efficient product development
pp. 103-118(16)
Author: Moskowitz, H.

Environmental Management in the Hospitality Industry. A Guide for Students and Managers
pp. 119-120(2)
Authors: Webster, K.; Hartwell, H.

The effect of changes in meal service systems on macronutrient intake in acute hospitalized patients
pp. 121-122(2)
Authors: Wilson, A.; Evans, S.; Frost, G.

Editor's comment
pp. 122-122(1)

Vitamin retention in prepared meal services
pp. 123-124(2)
Author: Donelan, A.