Food Yields in Institutional Food Service . II. Meats and Poultry-Reference-Cited by-同舟云学术

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Food Yields in Institutional Food Service . II. Meats and Poultry

Published:1958-04 Issue:4 Volume:34 Page:371-377
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. Food yields and losses in institutional food service. 1. Fresh fruits and vegetables;Dawson;J. Am. Dietet. A.,1958

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

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

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

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

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. Meat Yield of Commercially Deboned Turkey;Poultry Science;1971-03

2. Yields from Meat-Type Chickens at Five Ages1;Journal of the American Dietetic Association;1969-04

3. Quality of Whole Turkey and Turkey Rolls;Journal of the American Dietetic Association;1962-11

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