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Emerald Group Publishing Ltd

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The influence of the structure of employees on sensory quality of restaurants' food

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Issues and Pressures for Food and Beverage Research and Development in the 21st Century

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Critical Reviews in Food Science and Nutrition, Vol. 39, Iss. 1, 1999-01 ,pp. : 1-11

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Dietary intake of tin in Japan, and the effects on intake of canned food and beverage consumption

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Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels

By Serafim A. L.   Hecktheuer L. H. R.   Stangarlin-Fiori L.   Medeiros L. B.   Martello L.   Machado C. E.  

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