Food Service Technology

Cover image for Food Service Technology

September 2002

Volume 2, Issue 3

Pages 109–154

  1. Contents

    1. Top of page
    2. Contents
    1. Sous vide processing of seasoned spinach soup (pages 131–138 )

      Gi-Tae Kim, Kyoung-Mo Koo, Hyun-Dong Paik, Eun Soon Lyu and Dong Sun Lee

      Version of Record online: 1 OCT 2002 | DOI: 10.1046/j.1471-5740.2002.00041.x

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      Water temperature as a factor in handwashing efficacy (pages 139–149 )

      Barry Michaels, Vidhya Gangar, Ann Schultz, Maria Arenas, Michael Curiale, Troy Ayers and Daryl Paulson

      Version of Record online: 1 OCT 2002 | DOI: 10.1046/j.1471-5740.2002.00043.x

    3. Food safety in the hospitality industry (pages 151–152 )

      Tim Knowles and Heather J. Hartwell

      Version of Record online: 1 OCT 2002 | DOI: 10.1046/j.1471-5740.2002.00042.x

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