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BODY CARRIAGE OF OLOMOUC GIRL APPRENTICES WITH REGARD TO TRADE GROUPS OF SHOP-ASSISTENS COOKS, DRESSMAKERS AND WAITRESSESRIEGEROVA J; DVORAKOVA H.1977; ACTA UNIV. PALACK. OLOMUC., FAC. RERUM NAT.; CSK; DA. 1977; VOL. 17; NO 55; PP. 275-284; ABS. CZE/RUS; BIBL. 13 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

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

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

International authors and themesJournal of culinary science and technology. 2006, Vol 5, Num 2-3, 147 p.Serial Issue

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

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

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

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

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

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

Do too many cooks spoil the broth? The effect of observers on doctor―patient interactionBRISTOWE, Katherine; PATRICK, Peter L.Medical education (Oxford. Print). 2012, Vol 46, Num 8, pp 785-794, issn 0308-0110, 10 p.Article

A Qualitative Assessment of Culinary Science Competencies Defined by the Research Chefs AssociationBISSETT, Rachel L; CHENG, Michael S. H; BRANNAN, Robert G et al.Journal of culinary science & technology (Print). 2009, Vol 7, Num 4, pp 285-293, issn 1542-8052, 9 p.Article

Hepatitis A transmitted to five persons by a cookFEURLE, G. E; MUNDINGER, A.Zeitschrift für Gastroenterologie. 1988, Vol 26, Num 10, pp 663-664, issn 0044-2771Article

Smell and taste : how the culinary experts compare to the rest of us : ten to chefs were studied to determine whether they had greater than normal olfactory and gustatory abilitiesHIRSCH, A. R.Food technology (Chicago). 1990, Vol 44, Num 9, pp 96-102, issn 0015-6639, 4 p.Article

Occupational asthma caused by exposure to cooking lobster in the work environment : a case reportPATEL, P. C; COCKCROFT, D. W.Annals of allergy. 1992, Vol 68, Num 4, pp 360-361, issn 0003-4738Article

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

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