Works matching DE "FOOD industry
Results: 5000
Food safety.
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- Eastern Mediterranean Health Journal, 2008, v. 14, p. S143
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- Article
Changing Social Order and the Quest for Justification: GMO Controversies in Japan.
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- Science, Technology & Human Values, 2010, v. 35, n. 3, p. 382, doi. 10.1177/0162243909345837
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- Article
Science and Power in Global Food Regulation: The Rise of the Codex Alimentarius.
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- Science, Technology & Human Values, 2010, v. 35, n. 3, p. 356, doi. 10.1177/0162243909334242
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- Article
Vertical price transmission and its inflationary implications in South African food chains.
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- Agrekon, 2017, v. 56, n. 2, p. 110, doi. 10.1080/03031853.2017.1313751
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- Article
Are Mauritian fishery exporters minding the standards gap?
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- Agrekon, 2012, v. 51, n. 1, p. 59, doi. 10.1080/03031853.2012.649539
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- Article
The food 'quality turn' in South Africa: An initial exploration of its implications for small-scale farmers' market access.
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- Agrekon, 2011, v. 50, n. 1, p. 36, doi. 10.1080/03031853.2011.562662
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- Article
Swallowing their pride: Indigenous and industrial beer in Peru and Bolivia.
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- Theory & Society, 1995, v. 24, n. 2, p. 271, doi. 10.1007/BF00993399
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- Article
Wittgenstein's kitchen: Sharing meaning in restaurant work.
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- Theory & Society, 1995, v. 24, n. 2, p. 245, doi. 10.1007/BF00993398
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- Article
Fast food in France.
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- Theory & Society, 1995, v. 24, n. 2, p. 201, doi. 10.1007/BF00993397
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- Article
Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour.
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- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 87, doi. 10.1080/15428052.2023.2191874
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- Publication type:
- Article
Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification.
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- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 1, doi. 10.1080/15428052.2022.2163952
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- Publication type:
- Article
Editorial: Underutilized Ingredients in Innovative Food Formulations.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 4, p. 589, doi. 10.1080/15428052.2024.2369813
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- Publication type:
- Article
The Nexus of Plant-Based Markets, Technological Advancements, Health and Safety Protocols, and Future Trajectories.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 373, doi. 10.1080/15428052.2024.2345309
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- Article
The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 2, p. 226, doi. 10.1080/15428052.2022.2040676
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- Publication type:
- Article
Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 4, p. 606, doi. 10.1080/15428052.2021.1978363
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- Publication type:
- Article
Use of Transglutaminase in Bakery Products.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 549, doi. 10.1080/15428052.2019.1681045
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- Article
Perceptions and Attitudes of Culinary Students Towards Food and Beverage Industry in Turkey.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 5, p. 371, doi. 10.1080/15428052.2019.1640155
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- Article
Nanotechnology and food processing: between innovations and consumer safety.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 5, p. 435, doi. 10.1080/15428052.2018.1476276
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- Article
An analysis on current food regulations for and inspection challenges of street food: Case of Florida.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 3, p. 209, doi. 10.1080/15428052.2018.1428707
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- Article
Conformity of food service units with legislation.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 75, doi. 10.1080/15428052.2015.1080643
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- Article
Proximate, phytochemical and sensory quality of instant pepper soup mix.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 59, doi. 10.1080/15428052.2015.1080642
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- Publication type:
- Article
How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 96, doi. 10.1080/15428052.2012.728983
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- Publication type:
- Article
Science and Technology for New Culinary Techniques.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 66, doi. 10.1080/15428052.2013.755422
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- Publication type:
- Article
Molecular Gastronomy in Lebanon.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 4, p. 277, doi. 10.1080/15428052.2012.733174
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- Publication type:
- Article
The Role of Money: The Impact on Food Tourists' Satisfaction and Intention to Revisit Food Events.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 2, p. 85, doi. 10.1080/15428052.2011.580708
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- Publication type:
- Article
To Evaluate the Professional Culinary Competence of Hospitality Students.
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 2/3, p. 136, doi. 10.1080/15428052.2010.511101
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- Publication type:
- Article
The Development of Culinary Arts and Food Science Into a New Academic Discipline-Culinology®.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 17, doi. 10.1080/15428052.2011.558461
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- Article
Building Channel Strategies and Alliances in Food Distribution.
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- Journal of Culinary Science & Technology, 2009, v. 7, n. 2/3, p. 119, doi. 10.1080/15428050903313424
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- Publication type:
- Article
Impact of Manager Certification on Food Safety Knowledge and Restaurant Health Inspection Scores in Tippecanoe County, Indiana.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 343, doi. 10.1080/15428050802523925
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- Article
Assessing Teaching Effectiveness in a Basic Food Laboratory Setting: Phase One -- Delphi Panel Study.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 295, doi. 10.1080/15428050802523537
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- Article
INTERNET SITES OF CURRENT INTEREST TO CULINARIANS AND CULINARY TEACHERS.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 290, doi. 10.1080/15428050802523503
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- Article
Quality Meat Attributes Desirable to the Culinary Consumer.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 279, doi. 10.1080/15428050802516069
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- Article
Factors Affecting the Choices Young People Make When Selecting Healthy Food: A Conceptual Model.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 206, doi. 10.1080/15428050802339090
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- Article
Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 82, doi. 10.1080/15428050802336948
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- Article
Marketing Locally Harvested Shrimp to South Carolina Coastal Visitors: The Development of a Culinary Tourism Supply Chain.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 1, p. 5, doi. 10.1080/15428050701884121
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- Article
FOOD AND WINE COMMENTARY.
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- 2006
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- Publication type:
- Editorial
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 53, doi. 10.1300/J385v05n04_04
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- Publication type:
- Article
The Culinary Innovation Process: A Study of Michelin-Starred Chefs.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 9, doi. 10.1300/J385v05n04_02
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- Publication type:
- Article
Technological Developments and the Need for Technical Competencies in Food Services.
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- Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 113, doi. 10.1300/J385v04n02_09
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- Publication type:
- Article
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS.
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- Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 57, doi. 10.1300/J385v04n02_04
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- Publication type:
- Article
Culinary Science and Technology--Designed to Meet the Needs of Graduates Seeking Careers as Foodservice Specialists, Caterers, and/or Restaurateurs?
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- 2005
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- Publication type:
- Editorial
Expanding the Food Service Curriculum: Who Has Added Fine Dining to the Menu?
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- Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 53, doi. 10.1300/J385v04n01_07
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- Publication type:
- Article
High Society Dinners: Dining in Tsarist Russia.
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- 2015
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- Publication type:
- Book Review
Perm Curlies.
- Published in:
- Social Alternatives, 1993, v. 12, n. 3, p. 57
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- Publication type:
- Article
Food system transformation for sustainable city-regions: exploring the potential of circular economies.
- Published in:
- Regional Studies, 2022, v. 56, n. 12, p. 2019, doi. 10.1080/00343404.2021.2021168
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- Publication type:
- Article
Regional impacts of the EU Rural Development Programme: Poland's food processing sector.
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- Regional Studies, 2020, v. 54, n. 10, p. 1389, doi. 10.1080/00343404.2019.1708306
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- Publication type:
- Article
Regional Horizontal Networks within the SME Agri-Food Sector: An Innovation and Social Network Perspective.
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- Regional Studies, 2016, v. 50, n. 8, p. 1316, doi. 10.1080/00343404.2015.1007935
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- Article
Greening the Realm: Sustainable Food Chains and the Public Plate.
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- Regional Studies, 2008, v. 42, n. 9, p. 1237, doi. 10.1080/00343400802195154
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- Publication type:
- Article
Food Systems Planning and Sustainable Cities and Regions: The Role of the Firm in Sustainable Food Capitalism.
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- Regional Studies, 2008, v. 42, n. 9, p. 1251, doi. 10.1080/00343400802360469
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- Publication type:
- Article
Conventions and Innovation: A Comparison of Two Localized Natural Resource-based Industries.
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- Regional Studies, 2008, v. 42, n. 3, p. 343, doi. 10.1080/00343400701291567
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- Publication type:
- Article