Items where Subject is "D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D640 Food and Beverages for the Consumer"
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Number of items at this level: 8.
Ells, H. (2001) Talking pictures in working school lunches – investigating food choice with children and adolescents British food journal, 103 (6). pp. 374-382. ISSN 0007-070X
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, 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
Rybka-Rodgers, S. (2001) Improvement of food safety design of cook-chill foods Food Research International, 34 (5). pp. 449-455. ISSN 0963-9969