Shopping for Health: Guide to Frozen Meals by Sarah A. Glenny, Wendy J. Dahl

“…Busy schedules, limited cooking space, or a lack of kitchen equipment may limit what you eat at meals. But with the large variety of frozen meals that are now in grocery stores, it’s possible to expand your food options and still eat tasty and healthy meals. …”
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Shopping for Health: Guide to Frozen Meals by Sarah A. Glenny, Wendy J. Dahl

“…Busy schedules, limited cooking space, or a lack of kitchen equipment may limit what you eat at meals. But with the large variety of frozen meals that are now in grocery stores, it’s possible to expand your food options and still eat tasty and healthy meals. …”
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DESIGN OF A MODULAR KITCHEN FURNITURE by Patricia Isabela Braileanu

“…Nowadays we see kitchens equipped with high-performance home appliances, efficient materials for furniture, easy to clean; we can also see various kitchen furniture designs, from old kitchens, which preserve a traditional tint, to eccentric and colourful kitchens with a futuristic design. …”
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DESIGN OF A MODULAR KITCHEN FURNITURE by Patricia Isabela BRAILEANU, PhD Student

“…Nowadays we see kitchens equipped with high-performance home appliances, efficient materials for furniture, easy to clean; we can also see various kitchen furniture designs, from old kitchens, which preserve a traditional tint, to eccentric and colourful kitchens with a futuristic design. …”
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DESIGN OF A MODULAR KITCHEN FURNITURE by Patricia Isabela Braileanu

“…Nowadays we see kitchens equipped with high-performance home appliances, efficient materials for furniture, easy to clean; we can also see various kitchen furniture designs, from old kitchens, which preserve a traditional tint, to eccentric and colourful kitchens with a futuristic design. …”
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Pottery finds from hermitage EE.50 in Naqlun. Preliminary assessment of the assemblage by Katarzyna Danys

“…Numerous cooking pots, pans and a single lid represent kitchen equipment. Goods were kept in large vessels of different types. …”
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Technical competencies of restaurant managers in Pretoria: Employees’ and managers’ perceptions by MP Shai, IC Kleynhans, A Roeloffze

“…Employees perceived food preparation skills as the most important technical competency to possess in the restaurant sector, while managers identified the knowledge of operating kitchen equipment as an always-important technical competency.…”
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Perspectives on Barriers to Eating Healthy Among Food Pantry Clients by Jayna M. Dave, Deborah I. Thompson, Ann Svendsen-Sanchez, Karen W. Cullen

“…Several subthemes for barriers to healthy eating were identified: financial uncertainty, cost of healthy foods, lack of time, rationing food within family, lack of transportation, lack of adequate kitchen equipment, lack of nutrition knowledge and skills, and social support network. …”
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Remitan dan Kendala Pemanfaatannya dalam Peningkatan Kesejahteraan Rumah Tangga Migran di Kabupaten Cilacap, Jawa Tengah by Suyanto Suyanto, Fajrul Falah

“…The result of the research shows that remittances are generally for buying land and building houses, furniture and modern kitchen equipment, motorbikes or cars, and wedding parties, and a small portion is allocated for productive businesses. …”
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Factors related to home accidents among the elderly in Thailand by Chavinthorn Maiyapakdee, Teeraphun Kaewdok, Nontiya Homkham, Katiya Ivanovitch, Saowanee Norkaew

“…The results can inform the design of homes for the elderly based on anthropometric data to incorporate features such as stable handrails, appropriate home and kitchen equipment, and tools. Additionally, interventions and home safety guidelines aimed at preventing home accidents.…”
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Social disparities in food preparation behaviours: a DEDIPAC study by Caroline Méjean, Wendy Si Hassen, Séverine Gojard, Pauline Ducrot, Aurélie Lampuré, Hans Brug, Nanna Lien, Mary Nicolaou, Michelle Holdsworth, Laura Terragni, Serge Hercberg, Katia Castetbon

“…Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. …”
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Nachhaltigkeit in der Küche früher und heute – Wie sich der Fachwortschatz den neuen (Sprach)Realien angepasst hat by Małgorzata Derecka

“…The author examines the reasons for this change and analyses linguistic expressions in the old and new cookbooks, which are not only collections of recipes but also guides to areas such as products, kitchen equipment, kitchen furniture, cleaning and recycling.…”
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Çanakkale Cephesi'nde İdari Faaliyetler ve Lojistik Hizmetleri by Ahmet Esenkaya

“…Fuel materials, food and kitchen equipment, pet food and other requirements (if needed) were bought from close regions. …”
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Barriers to access to local produce in an early childhood setting in rural Appalachia by ‘Erali’ Miller, Kathleen Schroeder, Bhuwan Thapa, Elizabeth Shay

“…Eight primary obstacles to implementing farm to early care and education programming were identified: lack of staff; too wide a variety of tasks for directors; the “extra” work that fresh pro­duce requires; lack of knowledge about how to grow food; lack of required kitchen equipment; need for additional funding; unclear or out-of-date regulations about food safety; and a lack of paren­tal time. …”
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Effects of Plasma Nitriding Process on AISI 304 Stainless Steel by Kumar P. Ravi, Reddy K. Manivardhan, Mahatme Upendra, Karthik T., Saravanakumar M., Suresh J. Venkata, Subbiah Ram

“…It is one of the most widely used grades of stainless steel and is commonly used in a variety of applications, including kitchen equipment, food processing equipment, and chemical processing equipment. …”
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The Contribution of Bamboo Industry in Gunungkidul Regency to Achieving Minimum Basic Income for Farmers and Craftsmen by Marcellinus Mandira Budi Utomo

“…Through a case study approach to the kitchen equipment industry in Rongkop and durable bamboo in Patuk, a value chain research framework was carried out. …”
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Schedule and cost estimate for an innovative Boston Harbor concert hall by Coste, Amelie, 1982-

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Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants by Widya Agustinah, Renna Eliana Warjoto, Meda Canti

“…All participants prepared the ingredients and sanitized kitchen equipment, performed the yogurt fermentation process, and evaluated the product’s sensory properties. …”
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Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens by Tibor István Pap, Rubina Tünde Szabó, Ákos Bodnár, Ferenc Pajor, István Egerszegi, Béla Podmaniczky, Marcell Pacz, Dávid Mezőszentgyörgyi, Mária Kovács-Weber

“…Production parameters (body weight, feed consumption, feed conversion ratio), calculated slaughter values (yield%, relative breast%, thigh%) and breast meat quality parameters (pH at 45 min and 24 h postmortem, color, drip loss, kitchen equipment losses, shear force, meat composition) were recorded. …”
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SENI KERAJINAN GERABAH PENUJAK LOMBOK TENGAH, NUSA TENGGARA BARAT Kontinuitas dan Perubahan by , Lalu Aswandi Mahroni G, , Prof. Drs. SP. Gustami, S.U.

“…Continuity Penujak art pottery was originally to meet the kitchen equipment, then developed as meeting the needs of the wider community for both interior and exterior elements of the building. …”