COMPARISON OF CONVENTIONAL, COOK-CHILL, AND COOK-FREEZE FOODSERVICE SYSTEMS

被引：0

作者：

GREATHOUSE, KR

GREGOIRE, MB

SPEARS, MC

NASSAR, RF

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,INST MANAGEMENT & DIETET,DEPT HOTEL RESTAURANT,MANHATTAN,KS 66506

[2] KANSAS STATE UNIV AGR & APPL SCI,DEPT FINANCE,MANHATTAN,KS 66506

[3] KANSAS STATE UNIV AGR & APPL SCI,DEPT STAT,MANHATTAN,KS 66506

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1989年 / 89卷 / 11期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：1606 / 1611

页数：6

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