British Columbia Institute of Technology School of Health Sciences

Examining the safety of duck breast prepared the sous vide method

Digital Document

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Evaluation of the public's knowledge, attitude, and practice on seafood contaminants

Digital Document

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The affect of temperature and pH on the food safety of kombucha tea

Digital Document

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Evaluation of the general public's knowledge on ingredients in personal care products

Digital Document

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Potential environmental impact of the Fukushima Daiichi nuclear plant accident: 4 years later

Digital Document

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An evaluation of British Columbia's guideline for the sale of foods at temporary food markets in allowing the sale of potentially hazardous food

Digital Document

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Detection of DEHP in beverages sold in Canada using gas chromatography-mass spectrometry

Digital Document

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Comparison of water quality in live shellfish retail holding tanks

Digital Document

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Sampling of elementary school playground equipment for total coliforms and E. coli

Digital Document

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An assessment on food safety of takeout pho in Vietnamese restaurants

Digital Document

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British Columbia Institute of Technology School of Health Sciences