Institutional Repository | Partnering learners and industry for success through workforce development

Impact of overcrowding sous vide water baths on the thermal process of pork loins

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Gaps and common misconceptions in publicâ€™s Food safety knowledge

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Aerobic colony count assessment on projector remote controls at BCIT major classrooms

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An evaluation of the knowledge and practices of Metro Vancouver residents regarding mould

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The effects of cold pork loins on the pasteurization temperature in sous vide cooking

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The evaluation of factors affecting the pre-swim shower behaviors of pool patrons

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Evaluation of internal temperature of oysters following standard thermal process recipes

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Critical Food safety violations in Surrey

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General radon gas knowledge test assessment for BCIT students

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2018 BCIT Environmental Public Health Journal

Collection

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