| 81 |
|
Cooking, recipe use and food habits of college students and nutrition educators
|
Hertzler, A. A.; Bruce, F. A.
|
BLACKWELL SCIENCE
|
2002
|
|
|
|
| 82 |
|
Cooking, recipe use and food habits of college students and nutrition educators
|
Hertzler, Ann A.;Bruce, F.A.
|
BLACKWELL SCIENCE
|
2002
|
|
|
|
| 83 |
|
Creating a satisfying internet shopping experience via atmospheric variables
|
McKinney, L. N.
|
BLACKWELL SCIENCE
|
2004
|
|
|
|
| 84 |
|
Creation of a new design management system based on process optimization and proactive strategy
|
Lahdenpera, P.
|
BLACKWELL SCIENCE
|
2000
|
|
|
|
| 85 |
|
Critical success factors of the BOOT procurement system: reflections from the Stadium Australia case study
|
Jefferies, M.; Gameson, R.; Rowlinson, S.
|
BLACKWELL SCIENCE
|
2002
|
|
|
|
| 86 |
|
Cultural foodways in Sweden: repeated focus group interviews with Somalian women
|
Jonsson, I. M.; Hallberg, L. R.-M.; Gustafsson, I.-B.
|
BLACKWELL SCIENCE
|
2002
|
|
|
|
| 87 |
|
Cultural foodways in Sweden: repeated focus group interviews with Somalian women
|
Jonsson, Inger M.;Hallberg, Lillemor R-M.;Gustafsson, Inga-Britt
|
BLACKWELL SCIENCE
|
2002
|
|
|
|
| 88 |
|
The compatibility of construction companies' human resource development policies with employee career expectations
|
Dainty, A. R. J.
|
BLACKWELL SCIENCE
|
2000
|
|
|
|
| 89 |
|
The complexity of food choices in an everyday context
|
Palojoki, Paivi;Tuomi-Grohn, Terttu
|
BLACKWELL SCIENCE
|
2001
|
|
|
|
| 90 |
|
The conditioning effect of objective decision-making on the client's capital proposal
|
Woodhead, R. M.
|
BLACKWELL SCIENCE
|
2000
|
|
|
|
| 91 |
|
The consumer monoculture
|
Norberg-Hodge, Helena
|
BLACKWELL SCIENCE
|
2003
|
|
|
|
| 92 |
|
The consumer monoculture
|
Norberg-Hodge, H.
|
BLACKWELL SCIENCE
|
2003
|
|
|
|
| 93 |
|
The contribution of the client's representative to creation and maintenance of good project inter-team relationships
|
Walker, D. H. T.
|
BLACKWELL SCIENCE
|
1998
|
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