"food performance over time" trang 5 - tải miễn phí từ tailieunhanh
Lecture Food and beverage cost control (5th Edition): Chapter 3 - Dopson, Hayes, Miller

Lecture Food and beverage cost control (5th Edition): Chapter 3 - Dopson, Hayes, Miller
103    94    0
Lecture Food and beverage cost control (5th Edition): Chapter 4 - Dopson, Hayes, Miller

Lecture Food and beverage cost control (5th Edition): Chapter 4 - Dopson, Hayes, Miller
53    62    0
Lecture Food and beverage cost control (5th Edition): Chapter 8 - Dopson, Hayes, Miller

Lecture Food and beverage cost control (5th Edition): Chapter 8 - Dopson, Hayes, Miller
34    88    0
Lecture Food and beverage cost control (5th Edition): Chapter 9 - Dopson, Hayes, Miller

Lecture Food and beverage cost control (5th Edition): Chapter 9 - Dopson, Hayes, Miller
44    84    0
Situation of knowledge, practice on the inspection among civil servants carry out the food safety inspection in 30 provinces/cities

Situation of knowledge, practice on the inspection among civil servants carry out the food safety inspection in 30 provinces/cities
10    79    0
An assessment of the awareness pattern of consumers about american food restaurants in Bengaluru City, India

An assessment of the awareness pattern of consumers about american food restaurants in Bengaluru City, India
8    83    0
Optimization of carbon and nitrogen source for the production of an antimicrobial biopeptide from bacillus firmicutes against food borne pathogensOptimization of carbon and nitrogen source for the production of an antimicrobial biopeptide from bacillus firmicutes against food borne pathogens

Optimization of carbon and nitrogen source for the production of an antimicrobial biopeptide from bacillus firmicutes against food borne pathogensOptimization of carbon and nitrogen source for the production of an antimicrobial biopeptide from bacillus firmicutes against food borne pathogens
10    92    0
Microbial behavior against newer methods of food processing and preservation: A review

Microbial behavior against newer methods of food processing and preservation: A review
6    109    2
Mano-thermo-sonication in food preservation

Mano-thermo-sonication in food preservation
11    87    0
Potato starch: Novel ingredient for food industry

Potato starch: Novel ingredient for food industry
7    121    2
Parent perspectives on school food allergy policy

Parent perspectives on school food allergy policy
11    73    0
Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh

Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh
8    68    0
A multimodal discourse analysis of fast food advertisements in English

A multimodal discourse analysis of fast food advertisements in English
8    143    1
Principal component analysis for fast food consumption among teenagers of Sabour Block in Bhagalpur, India

Principal component analysis for fast food consumption among teenagers of Sabour Block in Bhagalpur, India
15    107    1
A market study of organic food products available in Udaipur city, India

A market study of organic food products available in Udaipur city, India
12    82    0
Enhance food security through fruit and vegetable preservation

Enhance food security through fruit and vegetable preservation
7    109    0
Duration of a cow-milk exclusion diet worsens parents’ perception of quality of life in children with food allergies

Duration of a cow-milk exclusion diet worsens parents’ perception of quality of life in children with food allergies
7    84    0
Nutritional and sensory evaluation of oyster mushroom supplemented daily food items

Nutritional and sensory evaluation of oyster mushroom supplemented daily food items
7    118    3
Health hazards of food additives

Health hazards of food additives
8    72    1
Detection and molecular characterization of food borne pathogens from ready to eat meat and milk products

Detection and molecular characterization of food borne pathogens from ready to eat meat and milk products
8    86    1