Food Service Technology

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

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

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

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.

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