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Publisher: Wiley-Blackwell

Volume 2, Number 2, 1 June 2002

Consumer acceptance of irradiated foods: dawn of a new era?
pp. 47-58(12)
Authors: DeRuiter, F.E.; Dwyer, J.

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Bacteriocin production by protective cultures
pp. 59-68(10)
Authors: Rodgers, S.; Kailasapathy, K.; Cox, J.; Peiris, P.

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Survival of Clostridium botulinum in hot-fill meals
pp. 69-79(11)
Author: Rodgers, S.

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Hygiene issues associated with food service potholders and oven mitts
pp. 81-86(6)
Authors: Michaels, B.; Ayers, T.; Birbari, W.

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Food services trends in New South Wales hospitals, 1993–2001
pp. 95-103(9)
Authors: Mibey, R.; Williams, P.

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Food Cravings and Addiction
pp. 105-106(2)
Authors: Hetherington, M.M.; Edwards, J.S.A.

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European Gastronomy into the 21st Century
pp. 107-107(1)
Authors: Gillespie, C.; Cousins, J.; Pelham, P.

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