Evaluation of three school foodservice systems: student and expert sensory panel ratings, plate waste and time-temperature data

Lectures in domestic science to high school students

Tolin, Bessie L.

January 1908

Citation: Tolin, Bessie L. Lectures in domestic science to high school students. Senior thesis, Kans...

Determination of time spent manually performing foodservice inventory activities in a small communtiy hospital

Heberlein, Editha P.

January 1989

Call number: LD2668 .R4 HRIM 1989 H43Master of ScienceHospitality Management and Dietetic

Development, Evaluation, and Validation of Environmental Assessment Tools to Evaluate the College Nutrition Environment

Freedman, Marjorie

January 2010

Objective: To develop, evaluate, and validate 2 nutrition environment assessment tools (surveys), fo...

Evaluation of three school foodservice systems: student and expert sensory panel ratings, plate waste and time-temperature data

Rieley, Della May.

January 1986

Call number: LD2668 .T4 1986 R53Master of ScienceHospitality Management and Dietetic

Development of a course to teach basic concepts of sensory evaluation to foodservice personnel

Lee, Jean Hanson.

January 1987

Call number: LD2668 .R4 HRIM 1987 L43Master of ScienceHospitality Management and Dietetic

Review on characteristics of trained sensory panels in foodscience

Đekić, Ilija
Lorenzo, José M.
Munekata, Paulo E. S.
Gagaoua, Mohammed
Tomašević, Igor

January 2021

Sensory analysis has been, is, and will be one of the most important methods in judging food quality...

Time

Thole, Cheryl K.

January 1989

Call number: LD2668 .R4 HRIM 1989 T56Master of ScienceHospitality Management and Dietetic

Comparison of Redigel, Petrifilm, Spiral Plate System, Isogrid and Standard Plate Count for the aerobic plate count on selected foods

Chain, Vicki S.

January 1988

Call number: LD2668 .T4 ASI 1988 C52Master of ScienceAnimal Sciences and Industr

Interest in nutrient information, nutrition topics and computer-generated nutrition information by college students

Cheung, Mei-Po.

January 1989

Call number: LD2668 .R4 HRIM 1989 C54Master of ScienceHospitality Management and Dietetic

QUALIFICATION OF ASSESSORS IN FOOD PROFILE ANALYSIS AND OTHER NEW DEVELOPMENTS OF PROFISENS

Heszberger, János
Papp, Eszter
Kollár-Hunek, Klára
Kókai, Zoltán

December 2006

Sensory analysis is a fundamental tool in food quality assurance. Beside consumer tests (that focus ...

SENSORY EVALUATION AS A TOOL IN DETERMINING ACCEPTABILITY OF PROCESSED LOCAL AGRICULTURAL PRODUCTS

Singh-Ackbarali, D.
Maharaj, R.

April 2017

This paper discusses how university students were able to use sensory evaluation to determine the ac...

A comparison of two assessment tools in evaluating a female boarding school menu

Timbrell, Robyn

January 1994

The research project undertaken was a nutritional assessment of a female boarding school menu. This ...

A Multi-Method Measurement of Adolescent Food Environments and Related Health Behaviors and Food Choices: School, Community, and Home Environments

Riggsbee, Kristin Ashley

May 2019

Background: Many researchers have investigated the role of environments in food behavior. Methods us...

Teachers\u27 Classroom Food-Related Practices and Perceptions of the School Nutrition Environment

Spence, Marsha Lynn

December 2006

Objective: This research project consisted of three studies designed to investigate intermediate sch...

A Study to Recruit and Train the Product oriented Sensory Panel

Silva, A.Y.S.L
Binduhewa, A.M.C.U
Subodinee, A.A.M

June 2015

Food industry greatly depends on product quality and price. Sensory evaluation is a scientific metho...

Lectures in domestic science to high school students

Tolin, Bessie L.

January 1908

Citation: Tolin, Bessie L. Lectures in domestic science to high school students. Senior thesis, Kans...

Determination of time spent manually performing foodservice inventory activities in a small communtiy hospital

Heberlein, Editha P.

January 1989

Call number: LD2668 .R4 HRIM 1989 H43Master of ScienceHospitality Management and Dietetic

Development, Evaluation, and Validation of Environmental Assessment Tools to Evaluate the College Nutrition Environment

Freedman, Marjorie

January 2010

Objective: To develop, evaluate, and validate 2 nutrition environment assessment tools (surveys), fo...

Evaluation of three school foodservice systems: student and expert sensory panel ratings, plate waste and time-temperature data

Rieley, Della May.

January 1986

Call number: LD2668 .T4 1986 R53Master of ScienceHospitality Management and Dietetic

Development of a course to teach basic concepts of sensory evaluation to foodservice personnel

Lee, Jean Hanson.

January 1987

Call number: LD2668 .R4 HRIM 1987 L43Master of ScienceHospitality Management and Dietetic

Review on characteristics of trained sensory panels in foodscience

Đekić, Ilija
Lorenzo, José M.
Munekata, Paulo E. S.
Gagaoua, Mohammed
Tomašević, Igor

January 2021

Sensory analysis has been, is, and will be one of the most important methods in judging food quality...

Time

Thole, Cheryl K.

January 1989

Call number: LD2668 .R4 HRIM 1989 T56Master of ScienceHospitality Management and Dietetic

Comparison of Redigel, Petrifilm, Spiral Plate System, Isogrid and Standard Plate Count for the aerobic plate count on selected foods

Chain, Vicki S.

January 1988

Call number: LD2668 .T4 ASI 1988 C52Master of ScienceAnimal Sciences and Industr

Interest in nutrient information, nutrition topics and computer-generated nutrition information by college students

Cheung, Mei-Po.

January 1989

Call number: LD2668 .R4 HRIM 1989 C54Master of ScienceHospitality Management and Dietetic

QUALIFICATION OF ASSESSORS IN FOOD PROFILE ANALYSIS AND OTHER NEW DEVELOPMENTS OF PROFISENS

Heszberger, János
Papp, Eszter
Kollár-Hunek, Klára
Kókai, Zoltán

December 2006

Sensory analysis is a fundamental tool in food quality assurance. Beside consumer tests (that focus ...

SENSORY EVALUATION AS A TOOL IN DETERMINING ACCEPTABILITY OF PROCESSED LOCAL AGRICULTURAL PRODUCTS

Singh-Ackbarali, D.
Maharaj, R.

April 2017

This paper discusses how university students were able to use sensory evaluation to determine the ac...

A comparison of two assessment tools in evaluating a female boarding school menu

Timbrell, Robyn

January 1994

The research project undertaken was a nutritional assessment of a female boarding school menu. This ...

A Multi-Method Measurement of Adolescent Food Environments and Related Health Behaviors and Food Choices: School, Community, and Home Environments

Riggsbee, Kristin Ashley

May 2019

Background: Many researchers have investigated the role of environments in food behavior. Methods us...

Teachers\u27 Classroom Food-Related Practices and Perceptions of the School Nutrition Environment

Spence, Marsha Lynn

December 2006

Objective: This research project consisted of three studies designed to investigate intermediate sch...

A Study to Recruit and Train the Product oriented Sensory Panel

Silva, A.Y.S.L
Binduhewa, A.M.C.U
Subodinee, A.A.M

June 2015

Food industry greatly depends on product quality and price. Sensory evaluation is a scientific metho...

Lectures in domestic science to high school students

Tolin, Bessie L.

January 1908

Citation: Tolin, Bessie L. Lectures in domestic science to high school students. Senior thesis, Kans...

Determination of time spent manually performing foodservice inventory activities in a small communtiy hospital

Heberlein, Editha P.

January 1989

Call number: LD2668 .R4 HRIM 1989 H43Master of ScienceHospitality Management and Dietetic

Development, Evaluation, and Validation of Environmental Assessment Tools to Evaluate the College Nutrition Environment

Freedman, Marjorie

January 2010

Objective: To develop, evaluate, and validate 2 nutrition environment assessment tools (surveys), fo...

Evaluation of three school foodservice systems: student and expert sensory panel ratings, plate waste and time-temperature data

Abstract

Extracted data

Evaluation of three school foodservice systems: student and expert sensory panel ratings, plate waste and time-temperature data

Abstract

Extracted data

Related items

Related items