Nutritional quality of meals served by selected foodservices-Reference-Cited by-同舟云学术

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Nutritional quality of meals served by selected foodservices

Published:1983-01 Issue:2 Volume:19 Page:151-171
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Khan Mahmood A.,Rao Ramu M.,Mathews Ruth H.

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398309527373

Reference84 articles.

1. Unklesbay, N. F., Maxcy, R. B., Knickrehm, M. E., Stevenson, K. E., Cremer, M. L. and Matthews, M. E. 1977.Foodservice Systems: Product Flow and Microbial Quality and Safety of Foods, Res. Bull. No. 1018 6 North Central Regional Res. Publ. No. 245

2. Survey of Food Service Practices in Nursing Homes

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Foodservices;Elementary Food Science;2022-05-29

2. Results of nutritional screening in institutionalized elderly in Hungary;Archives of Gerontology and Geriatrics;2009-07

3. Heat processing menu items with rotating hot air versus deep fat frying;International Journal of Hospitality Management;1985-01

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