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SHELF-LIFE OF READY-TO-EAT FRIED NOODLESNATARAJA MURTHI T; RATHI LS; RAO JKM et al.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 6; PP. 281-282; BIBL. 9 REF.Article

ORGANISATION ET FONCTIONNEMENT D'UNE GRANDE CUISINE. LA PLACE DE LA DIETETICIENNECABANEL M.1980; REV. FR. DIET.; FRA; DA. 1980; VOL. 24; NO 92; PP. 33-37Article

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RESTAURATION COLLECTIVE. LES SYSTEMES CENTRALISES DE PREPARATION DE REPASBASSECOULARD ZITT E.1980; REV. GEN. FROID; ISSN 0035-3205; FRA; DA. 1980; VOL. 70; NO 10; PP. 486-487Article

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BACTERIOLOGICAL EVALUATION OF SOME LUNCHEON MEATS IN THE CANADIAN RETAIL MARKET.DUITSCHAEVER CL.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 6; PP. 382-384; BIBL. 7 REF.Article

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LA RESTAURATION RAPIDEPRIGENT S; HUC ML.1983; INFORMATION DIETETIQUE; ISSN 0020-0034; FRA; DA. 1983; VOL. 34; NO 3; PP. 44-48; BIBL. 7 REF.; 4 FIG./3 TABL.Article

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COLLABORATIVE STUDY OF THE DETERMINATION OF THE AMOUNT OF SHRIMP IN SHRIMP COCKTAIL.KING FJ; RYAN JJ.1976; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1976; VOL. 59; NO 3; PP. 644-649; BIBL. 9 REF.Article

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CHINESE FOODS: RELATIONSHIP BETWEEN HYGIENE AND BACTERIAL FLORASLY T; ROSS E.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 2; PP. 115-118; BIBL. 10 REF.Article

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DEVELOPMENT OF A CANNED MEAL FOR HOT VENDINGJENNINGS RJ.1981; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1981; VOL. 33; NO 4; PP. 196-199Article

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