A case study approach was adopted to identify the innovative food safety strategies in place at one pioneering hotel that had voluntarily implemented food safet
Foodborne pathogens continue to pose a potential food safety hazard in ready-to-eat (RTE) meat. Chlorine is commonly used to sanitize processing equipment where
In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality
Objective: To assess differences in energy expenditure by race and ethnicity using nationally representative data. Results: We confirmed that Blacks exhibit low