Items where Subject is "D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies"

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Number of items at this level: 26.


Davis, Bernard, Lockwood, Andrew, Alcott, Peter and Pantelidis, Ioannis (2018) Food and Beverage Management, 6th edition Routledge, UK. ISBN 9781138679313


Ells, Harvey (2015) The impact of future food supply on food and drink tourism In: Yeoman, I., McMahon-Beattie, U., Fields, K., Albrecht, J and Meethan, K., eds. The future of food tourism: foodies, experiences, exclusivity, visions and political capital. Channel View Publications, Bristol, UK, pp. 62-74. ISBN 9781845415372


Pantelidis, Ioannis (2012) Book review - Food and beverage management by J.Cousins, D.Foskett, A.Pennington Tourism Management, 34. pp. 249-250. ISSN 0261-5177


Rodgers, S. (2005) Applied research and educational needs in food service management International Journal of Contemporary Hospitality Management, 17 (4). pp. 302-314. ISSN 0959-6119

Rodgers, S. (2002) Botulism Risk Prevention with Protective Cultures in Extended Shelf-Life, Cook-Chill Meals Food Service Research International, 13 (3). pp. 179-192. ISSN 1524-2244

Rodgers, S. (2007) Deriving Strategic Advantages from Extended Shelf-Life Journal of Cullinary Science & Technology, 5 (2/3). pp. 111-129. ISSN 1542-8044

Rodgers, S. (2005) Food safety research underpinning food service systems - a review Food Service Technology, 5. pp. 67-76. ISSN 1471-5732

Rodgers, S. (2007) Incorporation of probiotics in food service products: an exploratory study Journal of Foodservice, 18 (3). pp. 108-118. ISSN 1745-4506

Rodgers, S. (2003) Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions Food Australia, 55 (3). pp. 80-101. ISSN 1032-5298

Rodgers, S. (2004) Novel approaches in controlling safety of cook-chill meals Trends in Food Science & Technology, 15. pp. 366-372. ISSN 0924-2244

Rodgers, S. (2001) Preserving non-fermented refrigerated foods with microbial cultures—a review Trends in Food Science & Technology, 12. pp. 276-284. ISSN 0924-2244

Rodgers, S. (2004) The Review of Foodservice Systems and Associated Research Foodservice Research International, 14. pp. 273-290. ISSN 1524-8275

Rodgers, S. (2005) Selecting a food service system: a review International Journal of Contemporary Hospitality Management, 17 (2). pp. 157-169. ISSN 0959-6119

Rodgers, S. (2002) Survival of Clostridium botulinum in hot-fill meals Food Service Technology, 2 (2). pp. 69-79. ISSN 1471-5732

Rodgers, S. (2005) Technological Developments and the Need for Technical Competencies in Food Culinary Science & Technology, 4 (2). pp. 113-127. ISSN 1542-8044

Rodgers, S. (2005) Technological developments and the need for technical competencies in food services The Journal of the Royal Society for the Promotion of Health, 125 (3). pp. 117-123. ISSN 1476-9042

Rodgers, S. (2008) Technological innovation supporting different food production philosophies in the food service sectors International Journal of Contemporary Hospitality Management, 20 (1). pp. 19-34. ISSN 0959-6119

Rodgers, S. (2004) Value adding with functional meals Food Service Technology, 4 (4). pp. 149-158. ISSN 1471-5732

Rodgers, S. and Assaf, A. (2006) Quantitative Methods in Measuring Productivity of Foodservice Systems Journal of Foodservice Business Research, 9 (1). pp. 39-54. ISSN 1537-8020

Rodgers, S., Kailasapathy, K., Cox, J. and Peiris, P. (2002) Bacteriocin Production by Protective Cultures Food Service Technology, 2 (2). pp. 59-69. ISSN 1471-5732

Rodgers, S., Kailasapathy, K., Cox, J. and Peris, P. (2004) Co-incubation of Clostridium botulinum with protective cultures Food Research International, 37. pp. 659-666. ISSN 0963-9969

Rodgers, S. and Odongo, R. (2002) Survival of Lactobacillus acidphilus, L. Casei and Bifidobacterium lactis in coleslaw during refrigerated storage Food Australia, 54 (5). pp. 185-188. ISSN 1032-5298

Rodgers, S., Peiris, P. and Casdei, G. (2003) Inhibition of Nonproteolytic Clostridium botulinum wit Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures Journal of Food Protection, 66 (4). pp. 674-678. ISSN 0362-028X

Rybka, S. (2000) Sous-vide foods: the European perspective Food Australia, 53 (5). pp. 451-453. ISSN 1032-5298

Rybka, S., Kailasapathy, K., Bergan, J., Poniman, S., Mikhail, S., Gunasekera, C., Lin, Y. and Ferraris, J. (2001) Storage characteristics of selected cook-chill meals with an extended shelf-life Food Australia, 53 (5). pp. 191-195. ISSN 1032-5298


Yeoman, M., Chambers, L. and Ells, Harvey (2012) Can sensory-nutrient satiety effects be maintained? In: 8th BBSRC DRINC dissemination event, 15 – 16 May 2012, The Met Hotel, Leeds, UK.

This list was generated on Tue Jun 19 05:28:44 2018 BST.