Food Service Technology

Consumer acceptance and physicochemical quality of processed red sorrel/roselle (Hibiscus sabdariffa L.) sauces from enzymatic extracted calyces
pp. 141-148(8)
Authors: D’Heureux-Calix, Faye; Badrie, Neela

Value adding with functional meals *
pp. 149-158(10)
Author: Rodgers, Svetlana

Attitudes and beliefs directed towards ready-meal consumption
pp. 159-169(11)
Authors: Ahlgren, Mia; Gustafsson, Inga-Britt; Hall, Gunnar

The dining experience: do restaurants satisfy customer needs?
pp. 171-177(7)
Authors: Andersson, Tommy D.; Mossberg, Lena

Author index
pp. 179-179(1)

Keyword index
pp. 180-180(1)