41 research outputs found
HOSPITAL READY-PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS
No full textSchwimmender Offshore Wellenbrecher
No full textAvailable from TIB Hannover: FR 5652+a / FIZ - Fachinformationszzentrum Karlsruhe / TIB - Technische InformationsbibliothekSIGLEDEGerman
HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. II. OBSERVATIONS ON STARCH IN TREATED CELLS
No full textDevelopment of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
No full text
Cook/Chill Foodservice Systems with Conduction, Convection and Microwave Reheat Subsystems. Nutrient Retention in Beef Loaf, Potatoes and Peas
No full text
