David A. Olds, Ph.D.
Affiliations: | 2010 | Department of Hotel, Restaurant, Institution Management and Dietetics | Kansas State University, Manhattan, KS, United States |
Area:
Operations Research, Food Science and Technology AgricultureGoogle:
"David Olds"Parents
Sign in to add mentor| Carol W. Shanklin | grad student | 2010 | Kansas State University | |
| (Food defense management practices in private country clubs.) | ||||
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Publications
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| Wolfe K, Jo W, Olds D, et al. (2016) An fMRI Study of the Effects of Food Familiarity and Labeling on Brain Activation Journal of Culinary Science & Technology. 14: 332-346 |
| Olds DA, Roberts KR, Sauer KL, et al. (2013) Efficacy of Cooling Beef Taco Meat and Steamed Rice in United States School Foodservice Operations Food and Nutrition Sciences. 4: 735-740 |
| Olds DA, Mendonca AF, Sneed J, et al. (2006) Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74°C Journal of Food Protection. 69: 112-117 |
| OLDS DA, FUNG DY, SHANKLIN CW. (2005) SEMIQUANTITATIVE EVALUATION OF PROTEIN RESIDUES IN FOODS USING THE FLASH RAPID CLEANING VALIDATION METHOD+ Journal of Rapid Methods and Automation in Microbiology. 13: 135-147 |