Napoleon didn’t conquer Europe by feeding his army rotten tomatoes or how to get the most from your produce investment

Food safety and sanitation

Commissary standards and assessment

“We’re gonna make you an offer you can’t refuse” or; contract purchasing

FOOD AND FEED SAFETY AND NEW REGULATIONS

INGREDIENT VARIABILITY, STABILITY, AND PROCESSING EFFECTS

NUTRIENT STABILITY OVER TIME IN MANUFACTURED FEEDS

REGULATORY PROCESSES FOR APPROVAL OF NEW INGREDIENTS

Food preparation for emergency situations

A GUIDE TO DECIDING ON A CENTRALIZED VS DECENTRALIZED COMMISSARY APPROACH IN A ZOO SETTING

COMMISSARY DESIGN: A TALE OF TWO COMMISSARIES

A FIELD GUIDE TO AZA ACCREDITATION FROM A NUTRITION PERSPECTIVE

Microbiological and temperature evaluation as part of a comprehensive raw meat quality control program

Browse information at your fingertips – the foragers source

USDA inspections of commissaries and a guide to best practices

Highlighting conservation nutrition: the Saint Louis Zoo’s Orthwein Animal Nutrition Center

Commissary renovation and centralization at the Smithsonian National Zoological Park

Communicating captive wild animal nutrition

Designing analytical software for global data sharing of rhinoceros browse and diet information

Sustainability issues come home: choosing seafood for zoo and aquarium animals

Development of an intranet browse identification reference