Results 111 to 120 of about 7,098 (136)
Exploring Sustainable Future Protein Sources. [PDF]
Food Sci Anim ResourOh YN, Kim HY.
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Kosher labelling in restaurants: Examining the healthy halo effect
Journal of Foodservice Business Research, 2019The demand for kosher food has increased remarkably as consumers perceive kosher foods to be healthier and safer options.
EunHa Jeong, SooCheong (Shawn) Jang
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Kung Pao Kosher: Jewish Americans and Chinese Restaurants in New York
Journal of Chinese Overseas, 2010AbstractSince c.1900, eating Chinese food has become a weekly routine, a Christmas tradition, and a childhood memory for many Jewish American families. In their adaptation to American society, Jewish Americans made eating Chinese part of their American identity.
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Gluckstern's Kosher Restaurant 157 W. 49th St. New York City
2015Primary subject: Interior Views of ...
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Kosher meat and production issues: A bibliometric analysis
Trends in Food Science and Technology, 2021Valentina Della Corte
exaly
Kosher labelling in restaurants: Examining the healthy halo effect
Journal of Foodservice Business Research, 2020Eunha Jeong, Soocheong Jang
exaly
Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects
Food Bioscience, 2021M A Motalib Hossain +2 more
exaly
Advances in the industrial production of halal and kosher red meat
Meat Science, 2013Mustafa M Farouk
exaly