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181	Good Foods Make Good Friends Gibbs, June C. 10 1900 (has links) This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project. Cooking -- Juvenile literature. 4-H clubs.
182	Fun in the Kitchen Gibbs, June C. 10 1900 (has links) This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project. Cooking -- Juvenile literature. 4-H clubs.
183	4-H Foods Hit Parade Gibbs, June C. 01 1900 (has links) This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project. Cooking -- Juvenile literature. 4-H clubs.
184	Cooking in the elementary classes: a vehicle for development in the cognitive, affective and psychomotor domains Kelley, Lynn, 1944- January 1975 (has links) No description available. Education, Elementary.
185	SupaMoto - ett innovativt sätt för Base of the Pyramid att spisa hälsosamt : En fallstudie på Emerging Cooking Solutions i Zambia Boman, Hanna, Johnsson, Matilda January 2014 (has links) ”Base of the Pyramid” (BOP) beskriver de fyra miljarder människor som lever i extrem fattigdom. Även om de är fattiga har de tillsammans stark konsumentkraft, vilket gör BOP till en marknad som inte ska förbises. Företaget Emerging Cooking Solutions (ECS) tillverkar pellets av överbliven biomassa i Zambia som kan användas som bränsle i matlagningsspisar de säljer. Fallstudien på ECS avser att undersöka hur ett innovationsnätverk har möjlighet att påverka etablering av en innovation, i detta fall pellets, på en BOP-marknad. Från befintlig forskning kring BOP, innovationsprinciper samt de 4 A:na identifierades de fyra kategorierna: funktion, kostnad, distribution samt miljö som ett företag bör arbeta utifrån när de utvecklar och etablerar en produkt. Därefter analyseras kategorierna efter innovationsnätverkets nivåer. Studien visar att ifall en innovation är anpassad efter BOP-marknadens krav, samtidigt som den har tydligt koncept, är företaget mer benäget att attraherar rätt aktörer som kan påverka deras etablering. Ifall konceptet har andra värdefulla påföljder, såsom positiv miljöpåverkan, istället för bara ekonomiska kan företaget gynnas ytterligare av nätverket. Emerging Cooking Solutions BOP innovationsnätverk innovationsprinciper 4A
186	Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg Davis, Alexis Larrisa, January 2007 (has links) (PDF) Thesis (M.S.)--Auburn University, 2007. / Abstract. Vita. Includes bibliographic references (ℓ. 44-49)
187	Development of biscuits with reduced levels of sugar and fat / Ross, Dianne S. January 1996 (has links) Thesis (M. Sc. (Hons))--University of Western Sydney, Hawkesbury, 1996. / Thesis "submitted in partial fulfilment of the requirement for the Degree of Master of Science." Title page incorrectly cites "Faculty of Food Science and Technology."
188	Cooking up modernity : culinary reformers and the making of consumer culture, 1876-1916 / Shintani, Kiyoshi. January 2008 (has links) Typescript. Includes vita and abstract. Includes bibliographical references (leaves 219-237). Also available online in Scholars' Bank; and in ProQuest, free to University of Oregon users.
189	Competitiveness of cowpea-based processed products a case study in Ghana / Nagai, Tomokazu. January 2008 (has links) Thesis (M.S.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008. / Title from PDF t.p. (viewed on Aug. 4, 2009) Includes bibliographical references (p. 317-321). Also issued in print.
190	Perceptions, motivations, and preferences of traditional college students toward Chinese and American restaurants Govitvatana, Duangkamol. January 1999 (has links) (PDF) Thesis--PlanA (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.

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