Results 251 to 260 of about 498,894 (298)

Restaurant’s famous dish FTQ: Improperly prepared meal

Journal of Global Scholars of Marketing Science, 2016
AbstractThe customer was dining at a famous local restaurant on New Year’s Eve 2015 with his family and family friends. One of the courses the restaurant serves, Buddha Jumps over the Wall or Fo Tiao Qiang, was not properly prepared. The customers’ party has already eaten some and now is complaining about it. What should the restaurant do?
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STAINING DISH FOR COVER GLASS PREPARATIONS

Journal of the American Medical Association, 1916
This simple device is easily made by fixing an ordinary glass ligature spool to the center of a Petri dish. The ordinary cover glass forceps, the jaws of which are usually covered with a film of old dry stain, frequently spoil results by precipitation, leaving a granular residue at one corner of the cover glass, the excess running down the arm. Dishes,
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Reproducible Preparation of Primary Rat Hepatocyte Sheets Using a Thermoresponsive Culture Dish

Tissue Engineering Part C: Methods, 2023
Hepatocyte transplantation has been utilized as a therapy for congenital metabolic liver diseases such as hemophilia and for liver function support in acute liver failure. Hepatocyte sheet technology using a thermoresponsive poly(N-isopropylacrylamide) (PIPAAm)-grafted dish is expected to provide an efficient cell transplantation method because the ...
Jun Kobayashi, Teruo Okano
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NSF Prepares to Dish Up Millimeter Array Project

Science, 1997
The world's most powerful telescope for investigating emissions in the millimeter-wavelength range—a rich source of information about early galaxies, star formation, the history of stellar evolution, and much more—will move from the drawing board to early development if Congress grants an upcoming budgetary wish from the National Science Foundation ...
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How do prepared dishes attract customers? Effects of prepared dish attributes on customers’ trust, attitudes and adoption intentions

British Food Journal
Purpose Prepared dishes have become increasingly popular because of their convenience and standardization in restaurants. Different from existing studies in the prepared dishes field that focus on the benefits and innovations of prepared dishes, this study introduces a new framework with three dimensions ...
Jose Weng Chou Wong, Yuxin Song, Liu Xu, Anthracene Yi En Lu   +3 more
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Modified atmosphere packaging of a mixed prepared vegetable salad dish

International Journal of Food Science and Technology, 1996
Abstract The aim of this study was to design a modified atmosphere package for a mixed vegetable salad consisting of 75 g of cut carrot, 55 g of cut cucumber, 20 g of sliced garlic and 50 g of whole green pepper. Respiration data of all the components were combined with film permeability data to predict package atmospheres and design ...
Kwang Soo Lee, In Soo Park, Dong Sun Lee
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A New Staining Dish for Handling Cover-Glass Preparations

Stain Technology, 1929
The fixing, staining, dehydrating and clearing of preparations, which are made, for reasons of convenience or necessity, on cover-glasses rather than slides, are operations with which almost all technical workers sooner or later have to deal. Such preparations are in constant use by protozoologists and are occasionally employed by cytologists1 and ...
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[Bacteriologic quality of the prepared dishes in cafeterias].

Archives de l'Institut Pasteur d'Algerie. Institut Pasteur d'Algerie, 1993
In this work, we reports results of bacteriologic analysis of 352 cooked meals (vegetables, meats, desserts). Although, 32% of analysed samples are bacteriologically good, 68% are contamined either by S.P.C but potentially dangerous either by pathogenic bacteria involved in food-born infections.
F, Mouffok, E, Lebres, B, Makhlouf
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Managing Properties of Alumina Based Granules Prepared by Disk (Dished) Molding

Kataliz v promyshlennosti, 2019
Alumina-based spherical granules were prepared by disk granulation. Products of gibbsite thermoactivation in various reactors were used as the initial materials. In the course of molding, combustible additives (starch, carbon, wood meal) were added to the thermoactivated gibbsite powder, and NaOH (10 %), C2H5OH (15 %), Н3ВО3(6 %) to the wetting ...
V. Yu. Kruglyakov, A. V. Glazyrin, L. A. Isupova   +2 more
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Traditional preparation of Achu, a cultural keystone dish in western Cameroon

International Journal of Gastronomy and Food Science, 2018
Abstract Traditional gastronomy and cuisine play an important role in building national and personal identities. In an era of globalization of food systems and dietary patterns where transnational food companies are rapidly expanding in Sub-Saharan Africa, and there is a risk that national differences blur and fade away, communities can keep a strong
Ilaria Maria Grimaldi, Walter N. Leke, Immaculate M. Leke Nkeabeng, Tinde van Andel   +3 more
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