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Prime Time for Fancy FoodsSLOAN, A. Elizabeth.Food technology (Chicago). 2008, Vol 62, Num 7, issn 0015-6639, 26-36 [8 p.]Article

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Key drivers for the food chainLILLFORD, P. J.Food Australia. 2006, Vol 58, Num 1-2, pp 55-58, issn 1032-5298, 4 p.Article

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Food microbiology, non-dairyANDREWS, Wallace H.Journal of AOAC International. 2004, Vol 87, Num 1, pp 296-302, issn 1060-3271, 7 p.Article

Nanosensors identify pathogens in foodBAEUMNER, Antje.Food technology (Chicago). 2004, Vol 58, Num 8, pp 51-55, issn 0015-6639, 4 p.Article

Moving Toward More-Sustainable Food ProcessingCLARK, J. Peter.Food technology (Chicago). 2010, Vol 64, Num 2, pp 71-73, issn 0015-6639, 3 p.Article

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Organohalogen taints in foodsWELLS, Dick.Food Australia. 2007, Vol 59, Num 3, issn 1032-5298, 51,S1-S15 [16 p.]Article

Revising the food guide pyramidHOOLIHAN, Lori.Food technology (Chicago). 2005, Vol 59, Num 1, pp 47-51, issn 0015-6639, 5 p.Article

Process for the Assessment of Scientific Support for Claims on Foods (PASSCLAIM) Phase Two: Moving forwardCONTOR, Laura; ASP, Nils-Georg.European journal of nutrition (Print). 2004, Vol 43, pp II.3-II.6, issn 1436-6207, SUP2Article

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Opportunities and Limitations of Enriched Foods in Swiss LawHUBER, P.SÖFW-Journal. 2012, Vol 138, Num 5, issn 0942-7694, 6-11 [5 p.]Article

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Current topics in food microbiologySKOVGAARD, Niels.International journal of food microbiology. 2005, Vol 99, Num 1, pp 107-111, issn 0168-1605, 5 p.Article