Food Service Technology

Editorial
pp. 125-125(1)
Authors: Meiselman, H.L.; Edwards, J.S.A.

The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain
pp. 127-132(6)
Authors: Onwuka, U.N.; Awam, F.N.

Effect of cooking method and variety on the sensory quality of rice
pp. 133-140(8)
Authors: Crowhurst, D.G.; Creed, P.G.

Perceived temperature effects on microwave heated meals and meal components
pp. 141-148(8)
Authors: Ryynänen, S.; Tuorila, H.; Hyvönen, L.

Rapid, inexpensive, actionable concept generation and optimization: the use and promise of self-authoring conjoint analysis for the food service industry
pp. 149-167(19)
Authors: Moskowitz, H.R.; Gofman, A.; Itty, B.; Katz, R.; Manchaiah, M.; Ma, Z.

Inactivation of refrigerator biofilm bacteria for application in the food service environment
pp. 169-179(11)
Authors: Michaels, B.; Ayers, T.; Celis, M.; Gangar, V.

Spices and Seasonings (A Food Technology Handbook). Second edition
pp. 181-181(1)
Authors: Tainter, D.; Grenis, A.; Norwat, R.

The Science of Cooking
pp. 183-184(2)
Authors: Barham, P.; Edwards, J.S.A.; Schafheitle, J.M.

Europain 2002
pp. 185-185(1)