1. Providing sodium information on a restaurant menu: a case study from the restaurant at Kellogg Ranch part I. Issue 4 (4th July 2019) Authors: Kapoor, Sandra; De Villa-Lopez, Belinda Journal: Journal of culinary science & technology Issue: Volume 17:Issue 4(2019) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Implementing the HACCP system to the production of Bakso Malang-Indonesia. Issue 4 (4th July 2019) Authors: Rifqie Mariana, Rina; Hidayati, Laili; Soekopitojo, Soenar Journal: Journal of culinary science & technology Issue: Volume 17:Issue 4(2019) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Sensory analysis of ready-to-eat meals in the Brazilian Army. Issue 4 (4th July 2019) Authors: Carvalho, Mariana Veras; Botelho, Raquel Braz Assunção; De Lacerda, Livia; Zandonadi, Renata Puppin Journal: Journal of culinary science & technology Issue: Volume 17:Issue 4(2019) Page Start: 313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The effect of using different oils and paper towel in vegetable oil absorption of fried recipes. Issue 4 (4th July 2019) Authors: de Lima, Kellen Cristina Marques; Barros, Helena Dias de Freitas; Passos, Thais Souza; Maciel, Bruna Leal Lima Journal: Journal of culinary science & technology Issue: Volume 17:Issue 4(2019) Page Start: 373 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Calculating restaurant failure rates using longitudinal census data. Issue 4 (4th July 2019) Authors: Healy, J. J.; Mac Con Iomaire, Máírtín Journal: Journal of culinary science & technology Issue: Volume 17:Issue 4(2019) Page Start: 350 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Study on gastronomic cultures of post-Neolithic civilizations in Anatolia. Issue 5 (3rd September 2019) Authors: Oktay, Serdar Journal: Journal of culinary science & technology Issue: Volume 17:Issue 5(2019) Page Start: 465 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nanotechnology and food processing: between innovations and consumer safety. Issue 5 (3rd September 2019) Authors: Adeyeye, Samuel Ayofemi Olalekan; Fayemi, Olanrewaju Emmanuel Journal: Journal of culinary science & technology Issue: Volume 17:Issue 5(2019) Page Start: 435 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Dynamics of sensory perceptions in arabica coffee brews with different roasting degrees. Issue 5 (3rd September 2019) Authors: Barbosa, Mayara de Souza Gois; Francisco, Julyene Silva; dos Santos Scholz, Maria Brigida; Kitzberger, Cíntia Sorane Good; Benassi, Marta de Toledo Journal: Journal of culinary science & technology Issue: Volume 17:Issue 5(2019) Page Start: 453 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Providing sodium information on a restaurant menu: a case study from the restaurant at Kellogg Ranch part II. Issue 5 (3rd September 2019) Authors: Kapoor, Sandra; de Villa-Lopez, Belinda Journal: Journal of culinary science & technology Issue: Volume 17:Issue 5(2019) Page Start: 385 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Importance and level of adoption of food safety tools in foodservices. Issue 5 (3rd September 2019) Authors: Araújo, Wilma M. C.; Zandonadi, Renata P.; Tenser, Carla M. R.; Farage, Priscila; Ginani, Verônica C. Journal: Journal of culinary science & technology Issue: Volume 17:Issue 5(2019) Page Start: 415 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗