Food Yields in Institutional Food Service . I. Fruits and Vegetables-Reference-Cited by-同舟云学术

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Food Yields in Institutional Food Service . I. Fruits and Vegetables

Published:1958-03 Issue:3 Volume:34 Page:267-272
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Dawson Elsie H.,Dochterman Elsie F.,Vettel Ruth S.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference5 articles.

1. Agric. Marketing Serv.: Food Buying Guide for Type A School Lunches. U.S.D.A. PA-270, 1955.

2. Agric. Marketing Serv.: Recipes—Type A School Lunches. U.S.D.A. PA-271, 1955.

3. Pecot, R. K., and Watt, B. K.: Food Yields Summarized by Different Stages of Preparation. U.S.D.A. Agric. Handbook No. 102, 1956.

4. Human Nutrition Research Division: Work sheets and instructions for using work sheets on yields and losses of food during preparation. U.S.D.A., processed.

5. Van Riter, I. G.: A study of the acceptance of twenty-six vegetables served at Sarah Drexel Van Rensselaer Dormitory. M.S. thesis, Drexel Inst. Tech., 1955.

Cited by 1 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. Food Yields in Institutional Food Service . II. Meats and Poultry;Journal of the American Dietetic Association;1958-04

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