Effect of Smoking Methods on Microbial Safety, Polycylic Aromatic Hydrocarbon, and Heavy Metal Concentrations of Traditional Smoked Fish from Lagos State, Nigeria / S.A.O. Adeyeye, et al.
"Against all odds": Head Chef profiled / Hannah Allen, Mairtin Mac Con Iomare
Evaluation of Process Contions and their Optimization for Baking of an Indian Daily Desert-chhana podo / Magdaline Eljeeva Emerald Franklin, et al.
The Effect of Freshness in a foodservice context / Tommi Kumpulainen, et al.
Psycochemical and Sensory Evaluation of Cakes Made with Passion Fruit and Orange Residues / Viviane Ruffo de Oliveira, et al.
The Optimizationof the Deep-fat Frying Process of Coated Zuccini Pieces by Response Surface Methodology / Mariye S. Abtahi, et al.