Skip to main content
padlock icon - secure page this page is secure

Publisher: Wiley-Blackwell

Volume 3, Number 2, June 2003

Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece
pp. 49-59(11)
Authors: Andrikopoulos, Nikolaos K.; Boskou, George; Dedoussis, George V. Z.; Chiou, Antonia; Tzamtzis, Vassilios A.; Papathanasiou, Assimina

Favourites:
ADD

Effects of tasting technique – sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
pp. 61-69(9)
Authors: Nygren, Ingemar T.; Gustafsson, Inga-Britt; Johansson, Lisbeth

Favourites:
ADD

Use limitations of alcoholic instant hand sanitizer as part of a food service hand hygiene program
pp. 71-80(10)
Authors: Michaels, Barry; Gangar, Vidhya; Lin, Chia-Min; Doyle, Michael

Favourites:
ADD

Effects of vacuum packaging on the physical quality of minimally processed potatoes
pp. 81-88(8)
Authors: Rocha, Ada M. C. N.; Coulon, Emilie C.; Morais, Alcina M. M. B.

Favourites:
ADD

Food culture as a political tool – meal construction during the Swedish EU-chairmanship 2001‡
pp. 89-96(8)
Authors: Tellström, Richard; Gustafsson, Inga-Britt; Fjellström, Christina

Favourites:
ADD

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more