Items where Subject is "D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D630 Food and Beverage Production"
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Number of items at this level: 5.
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. (2007) Innovation in food service technology and its strategic role International Journal of Hospitality Management, 26 (4). pp. 899-912. ISSN 0278-4319
Rodgers, S. (2003) Potential applications of protective cultures in cook-chill catering Food Control, 14 (1). pp. 35-42. ISSN 0956-7135
Rodgers, S., Peiris, P., Kailasapathy, K. and Cox, J. (2003) Inhibition of Non-proteolytic Clostridium botulinum with Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups Food Biotechnology, 17 (1). pp. 39-52. ISSN 1532-4249
Rybka-Rodgers, S. (2001) Improvement of food safety design of cook-chill foods Food Research International, 34 (5). pp. 449-455. ISSN 0963-9969