ISSN 1471-5732 (Print)
Publisher: Wiley-Blackwell
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)