Global ETD Search
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Showing 1 to 2 of 2 for “"serving temperature"”.
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Some Like It Hot: The Effect of Serving Temperature on Perceived Caloric Content and Intent to Purchase Complementary Food
<p>This research introduces the <em>serving temperature bias, </em>which is defined as the belief that a food or beverage served hot has more calories and is considered more fattening than the same item served cold. Six studies, including an observational field study and follow-up controlled …
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Assessment of the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia
… locations, type of meat, preparation methods, serving temperature and the time of purchase and the prevalence of pathogenic bacteria has also been established. Further studies may include assessment of prevalence of food poisoning resulting from consumption of ready-to-eat meats. Moreover, …