Pizza quality evaluation using computer vision: Part 2. Pizza topping analysisSUN, Da-Wen; BROSNAN, Tadhg.Journal of food engineering. 2003, Vol 57, Num 1, pp 91-95, issn 0260-8774, 5 p.Article

Gastronomie industrielle : choisir sa bonne étoile = Industrial gastronomyBIAGGINI, Francois.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2003, Num 638, pp 18-19, issn 0035-4244, 2 p.Article

Shelf-life e qualità microbiologica di pizze refrigerate e confezionate in atmosfera modificata = Shelf-life and microbiological quality of modified-atmosphere-packaged and chilled pizzasCIMOLINO, Marco; IACUMIN, Lucilla; COMI, Giuseppe et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 427, pp 697-705, issn 0019-901X, 9 p.Article

Homestyle quick-cooking rice meal products = Plats préparés à base de rizAZANZA, Ma. Patricia V; BASMAN, Irenei Camila V; TINSAY, Cathrina B et al.International journal of food sciences and nutrition. 2002, Vol 53, Num 1, pp 65-77, issn 0963-7486Article

Storage characteristics of extended shelf-life cook-chill mealsRYBKA, S; KAILASAPATHY, K; BERGAN, J et al.Food Australia. 2001, Vol 53, Num 5, pp 191-195, issn 1032-5298Article

Obtención de una mezcla saborizante para sopas = Formulation of a beef-flavored soup tabletJIMENEZ, Ramiro; DUARTE, Cira; GONZALEZ, Maritza et al.Alimentaria. 2001, Num 325, pp 115-117, issn 0300-5755Article

Preservation of mutton as ready-to-eat curry by hurdle technology = Conservation de viande de mouton en curry prêt à être consommé, par la technologie des barrièresDAS, Himanish; RADHAKRISHNA, K.Journal of food science and technology (Mysore). 2001, Vol 38, Num 3, pp 287-289, issn 0022-1155Article

Influence of temperature shifts on survival, growth, and toxin production by psychrotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravyMAHAKARNCHANAKUL, W; BEUCHAT, L. R.International journal of food microbiology. 1999, Vol 47, Num 3, pp 179-187, issn 0168-1605Article

Produits traiteurs : Modernité et traditions = Prepared foods : Modernity and traditionMILLET, P.Arômes ingrédients additifs. 1999, Num 20, pp 22-25, issn 1260-9978Article

Technologische und mikrobiologische Aspekte bei de Entwicklung von Tiefkühlkost = Technological and microbiological aspects during deep frozen foods' productionWEBER, H.Fleischwirtschaft (Frankfurt). 1998, Vol 78, Num 9, pp 960-961, issn 0015-363XArticle

Tiefkühlkost : Hauptbericht über den DLG-Qualitätswettbewerb 1997 = Deep frozen food : Main report on the 1997 quality test of the German Agricultural SocietyKOLB, H.Fleischwirtschaft (Frankfurt). 1998, Vol 78, Num 5, pp 440-444, issn 0015-363X, 3 p.Article

A model of Mozzarella cheese melting and browning during pizza bakingRUDAN, M. A; BARBANO, D. M.Journal of dairy science. 1998, Vol 81, Num 8, pp 2312-2319, issn 0022-0302Article

Microbiological quality of hot meals served by AirlinesHATAKKA, M.Journal of food protection. 1998, Vol 61, Num 8, pp 1052-1056, issn 0362-028XArticle

Evaluation of some minerals and toxicants in some Nigerian soup mealsAKPANABIATU, M. I; BASSEY, N. B; UDOSEN, E. O et al.Journal of food composition and analysis (Print). 1998, Vol 11, Num 4, pp 292-297, issn 0889-1575Article

S'adapter pour conquérir le marché de la RHD = Adaptation to conquer the food service and catering marketRIA. Revue économique et technique de l'industrie alimentaire européenne. 1998, Num 586, pp 30-32, issn 0035-4244Article

La sophistication au bout de mécanisations simples = The sophistication at the end of easy mechanizationMOREL, F.Process (Cesson-Sévigné). 1998, Num 1144, pp 72-73, issn 0998-6650Conference Paper

Hazards and critical control points of food vending operations in a city in ZambiaJERMINI, M; BRYAN, F. L; SCHMITT, R et al.Journal of food protection. 1997, Vol 60, Num 3, pp 288-299, issn 0362-028XArticle

Particle shape influence on heat transfer in cans containing liquid particle mixtures subjected to end-over-end rotationRAMASWAMY, H. S; SABLANI, S. S.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 5, pp 525-535, issn 0023-6438Article

High tech et retour à la pierre pour les pizzas = Evolutions of pizzas production linesHERVE, M; MOREL, F.Process (Cesson-Sévigné). 1997, Num 1123, pp 62-63, issn 0998-6650Article

Microwave heating uniformity of ready meals as affected by placement, composition, and geometryRYYNÄNEN, S; OHLSSON, T.Journal of food science. 1996, Vol 61, Num 3, pp 620-624, issn 0022-1147Article

La choucrouterie Laurent teste un nouveau revêtement de sol = Sauerkraut plant Laurent tests a new flooringZINI, M.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 562, issn 0035-4244, p. 76Article

La restauration hors foyer = Out of home cateringRevue laitière française. 1996, Num 560, pp 20-27, issn 0035-3590Serial Issue

Microbiological, chemical, and sensory changes in irradiate Pico de GalloHOWARD, L. R; MILLER, G. H; WAGNER, A. B et al.Journal of food science. 1995, Vol 60, Num 3, pp 461-464, issn 0022-1147Article

La gastronomia dietetica: una mejora en la calidad del servicio del restaurante = Gastronomy and dietary needs: quality of restaurants menusTINAJAS RUIZ, A; TINAJAS RUIZ, J.Alimentaria. 1995, Num 261, pp 85-91, issn 0300-5755Article

Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready mealMCATEER, N. J; GRANT, I. R; PATTERSON, M. F et al.International journal of food science & technology. 1995, Vol 30, Num 6, pp 757-771, issn 0950-5423Article