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1.
A Major Chain Restaurant Operator's View of Requirements for New Products by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1979
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

2.
Controlling Risks in New Product Development in the Food Service Industry by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1979
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

3.
Identifying and Characterizing New Product Requirements:A Food Service Operator's View by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1979
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

4.
Critical Issues Affecting New Product Development for Supplying the Food Service Industry by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1979
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

5.
Magnitude Estimation Can Predict Whether a Menu Item is Potentially Boring by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1979
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

6.
Utilization of Animal Blood in Meat Products by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1979
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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