Cook-Chill Foodservice System was a new alternative foodservice system in the 1960s. Food items in Cook-Chill Foodservice Systems are prepared and chilled in advance of service, stored in inventory, and then rethermal ...

Because Mexican foods have been implicated in a number of outbreaks of foodborne illness in the United States, production procedures used in Mexican restaurants were investigated by interviewing four managers. Two maj ...

Bioavailability of selenium (Se) in processed tuna and wheat products was studied in humans and rats. The protein source of the rat diets was torula yeast with Se supplied by either raw, precooked or canned tuna, or w ...

The purpose of this study was, first, to investigate whether there is a vitamin B-6 requirement for carnitine synthesis and, second, to investigate the effect of fasting on vitamin B-6 metabolism. An experimental grou ...

The purpose of the research project was to teach the management of perpetual and periodic inventory systems to university students in the field of food systems management through the use of a microcomputer software pr ...

Growth and enterotoxin production of Staphylococcus aureus in papain-treated beef and ham were studied. In addition to an untreated control, four treatments were used in the beef experiment including two levels of papain ...

The Hazard Analysis and Critical Control Point (HACCP) system for studying the food preparation process was conducted in four households in an environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis ...