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1.
Kitchen layouts and consumers' food hygiene practices: Ergonomics versus safety.
Food Control
; 131: 108433, 2022 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-34980942
2.
Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´s diet and food consumption? A cross-national comparative perspective.
Crit Rev Food Sci Nutr
; 57(18): 3942-3958, 2017 Dec 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-27712088
3.
Healthy Eating and Barriers Related to Social Class. The case of vegetable and fish consumption in Norway.
Appetite
; 92: 217-26, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-25982927
4.
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry.
PLoS One
; 16(5): e0250980, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-34010301
5.
Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men).
Data Brief
; 38: 107362, 2021 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-34568525
6.
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.
PLoS One
; 15(4): e0230928, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32348316
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