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LES PARASITOSES INTESTINALES: RESULTATS D'UNE ENQUETE EFFECTUEE CHEZ LE PERSONNEL DE LA CUISINE DE L'HOPITAL MILITAIRE DE TUNISBAHRI M; KHAZNAGI H; MANAA J et al.1980; TUNISIE MED.; ISSN 0041-4131; TUN; DA. 1980 PUBL. 1981; VOL. 58; NO 6; PP. 785Article
EFFECTS OF BEHAVIOR MANAGEMENT ON SALES OF FOOD ITEMS BY RESTAURANT WORKERSFOSTER F; PAVLICK K.1978; PSYCHOL. REP.; USA; DA. 1978; VOL. 43; NO 1; PP. 90; BIBL. 5 REF.Article
RESULTATS DE L'EXAMEN PARASITOLOGIQUE SYSTEMATIQUE DES SELLES DU PERSONNEL DE CUISINE DU GROUPEMENT HOSPITALIER LARIBOISIERE (EN APPLICATION DE LA LOI DU 10 MARS 1977 DU CODE DE LA SANTE PUBLIQUE)TOURY PATRICK FRANCOIS.sd; FRA; DA. S.D.; 27; 45 P.; 30 CM; TH.: MED./PARIS 5/1979Thesis
TEACHING MENTALLY RETARDED ADULTS TO COOKJOHNSON BF; CUVO AJ.1981; BEHAV. MODIF.; ISSN 0145-4455; USA; DA. 1981; VOL. 5; NO 2; PP. 187-202; BIBL. 9 REF.Article
Effect of supplementation of soy, sorghum, maize, and rice on the quality of cooked noodlesKHETARPAUL, Neelam; GOYAL, Rajni.Ecology of food and nutrition. 2007, Vol 46, Num 1, pp 61-76, issn 0367-0244, 16 p.Article
Le prince des cuisiniers et le cuisinier des princes : Nouveaux documents sur maestro martino, Cocus secretus du pape = The prince of cooks and the cook of princes : New documents concerning Maestro Martino, Cocus Secretus of the popeLAURIOUX, Bruno.Médiévales. 2005, Num 49, pp 141-153, issn 0751-2708, 13 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
A multi-purpose kitchen aid: the results of a project to look at the problems faced in the kitchen by those with the use of only one handWILSONG, J.International journal of rehabilitation research. 1984, Vol 7, Num 4, pp 439-441, issn 0342-5282Article
UNTERSUCHUNGEN VON AUGESTELLTEN EINER GROSSKUECHE AUF RISIKOFAKTOREN KARDIOVASKULAERER ERKRANKUNGEN = RISQUES CARDIOVASCULAIRES PARMI LES EMPLOYES D'UNE CUISINE D'HOPITAL UNIVERSITAIREWEISS H.1980; ARB.-MED. SOZ.-MED. PRAEVENTIVMED.; DEU; DA. 1980; VOL. 15; NO 6; PP. 135-140; ABS. ENGArticle
Confidence to Cook Vegetables and the Buying Habits of Australian HouseholdsWINKLER, Elisabeth; TURRELL, Gavin.Journal of the American Dietetic Association. 2010, Vol 110, Num 5, issn 0002-8223, S52-S61, SUP1Article
La gastronomie moléculaire et physique = Molecular and physical gastronomyThis, Hervé; Potier, P.1996, 343 p.Thesis
Profession Cuisinier(e) = Profession : cook = Beruf : Koch/KôchinMECHIN, C.Revue des sciences sociales de la France de l'Est. 1996, Num 23, pp 110-117, issn 0336-1578Article
Confidence to Cook Vegetables and the Buying Habits of Australian HouseholdsWINKLER, Elisabeth; TURRELL, Gavin.Journal of the American Dietetic Association. 2009, Vol 109, Num 10, pp 1759-1768, issn 0002-8223, 10 p.Article
Internet Sites of Current Interest to Culinarians and Culinary TeachersRUETZLER, Tanya; TAYLOR, Jim.Journal of culinary science & technology (Print). 2009, Vol 7, Num 1, pp 34-36, issn 1542-8052, 3 p.Article
What does it take to be a creative culinary artist?HORNG, Jeou-Shyan; LEE, Yi-Chun.Journal of culinary science and technology. 2006, Vol 5, Num 2-3, pp 5-22, 18 p.Article
Out of the shadows and into the lightCULLEN, Michael.Journal of culinary science and technology. 2005, Vol 4, Num 1, pp 31-37, 7 p.Article
Conscience périphérique et travail coopératif dans un café-restaurant = Awareness and cooperative work in a café-restaurantCAHOUR, Béatrice; PENTIMALLI, Barbara.Activités (Vitry-sur-Seine). 2005, Vol 2, Num 1, pp 50-75, issn 1765-2723, 26 p.Article
En Japonais = Carpal tunnel syndrome in three public school lunch cooksKURUMATANI, N; TAJIMA, T; MATSUURA, Y et al.Sangyo Igaku. 1992, Vol 34, Num 1, pp 44-45, issn 0047-1879Article
To What Extent Does Studying to Become an Australian Trade-Qualified Cook Prepare Culinary Students for Further Education?WOOLCOCK, Cam.Journal of culinary science & technology (Print). 2011, Vol 9, Num 4, pp 228-246, issn 1542-8052, 19 p.Article
Moving from a Tacit to a Structured Culinary Innovation Process : A Case for the BASICS and Just-Right Plots in EvaluationHARRINGTON, Robert J; BAGGS, Charlie; OTTENBACHER, Michael C et al.Journal of culinary science & technology (Print). 2009, Vol 7, Num 1, pp 73-88, issn 1542-8052, 16 p.Article
THE CHIEF SINGER AND OTHER LATE EPONYMS = Le chanteur en chef et autres éponymesMATTILA, Raija.Studia Orientalia. 2009, Vol 106, pp 159-166, issn 0039-3282, 8 p.Article
Polyamine Metabolism and Transforming Growth Factor-β Signaling Are Affected in Caco-2 Cells by Differentially Cooked Broccoli ExtractsFURNISS, Caroline S. M; BENNETT, Richard N; BACON, James R et al.The Journal of nutrition. 2008, Vol 138, Num 10, pp 1840-1845, issn 0022-3166, 6 p.Article
Présentation et préparation des mets dans la restauration classée française. Changements, innovations et résistances = Presentation and preparation of dishes in French classified catering. Changes, innovations and resistancesGACHET, N.Techniques & culture (Paris). 1998, Num 31-32, pp 31-47, issn 0248-6016, 397, 404, [17 p.]Article
De l'hôtellerie privée à l'hôtellerie hospitalière: journées d'études spécialisées organisées par le G.R.A.P.H. (extraits des débats) = Hospital catering: meeting of the G.R.A.P.HGestions hospitalières. 1988, Num 276, pp 347-358, issn 0016-9218, 11 p.Article
Recipe for a Successful Academic Career in Culinary Arts and SciencesLA LOPA, Joseph.Journal of culinary science & technology (Print). 2009, Vol 7, Num 1, pp 45-51, issn 1542-8052, 7 p.Article