Hygienic Practices among Food Vendors in Educational Institutions in Ghana: The Case of Konongo

By Monney Isaac   Agyei Dominic   Owusu Wellington  

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 282-294

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Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

By Koppel Kadri   Suwonsichon Suntaree   Chitra Uma   Lee Jeehyun   Chambers Edgar  

Foods, Vol. 3, Iss. 1, 2014-01 ,pp. : 110-127

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Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America

By Koppel Kadri   Higa Federica   Godwin Sandria   Gutierrez Nelson   Shalimov Roman   Cardinal Paula   Di Donfrancesco Brizio   Sosa Miriam   Carbonell-Barrachina Angel A.   Timberg Loreida   Chambers Edgar  

Foods, Vol. 5, Iss. 3, 2016-09 ,pp. : 66-66

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Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems

By Pastoriza Silvia   Rufián-Henares José Ángel   García-Villanova Belén   Guerra-Hernández Eduardo  

Foods, Vol. 5, Iss. 4, 2016-12 ,pp. : 86-86

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Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

By DeWitt Christina A. Mireles   Oliveira Alexandra C.M.  

Foods, Vol. 5, Iss. 3, 2016-06 ,pp. : 48-48

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