FOOD-SERVICE OPERATION DESIGN FOR NUTRIENT RETENTION IN FOODS

被引：0

作者：

LIVINGSTON, GE

CHANG, CM

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：32 / &

共 50 条

[1] FOOD-SERVICE IS A BUSINESS ADMINISTRATION OPERATION
OCONNELL, CP
[J]. MENTAL HOSPITALS, 1959, 10 (06): : 48 - 48
[2] PACKAGING OF FOODS FOR MICROWAVE FOOD-SERVICE APPLICATIONS
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[J]. ACTIVITIES REPORT-RESEARCH AND DEVELOPMENT ASSOCIATES FOR MILITARY FOOD AND PACKAGING SYSTEMS INC, 1979, 31 (01): : 71 - 78
[3] Assessment of foods microbiological quality in food-service establishments
de Curtis, ML
Franceschi, O
De Castro, N
[J]. ARCHIVOS LATINOAMERICANOS DE NUTRICION, 2000, 50 (02) : 177 - 182
[4] WHEN AND HOW FOOD-SERVICE SHOULD CONVERT TO CONVENIENCE FOODS
不详
[J]. QUICK FROZEN FOODS, 1978, 41 (02): : 41 - &
[5] BIOCHEMICAL EXAMINATIONS OF NUTRIENT SUFFICIENCY OF MALE FOOD-SERVICE UTILIZERS
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[J]. ERNAHRUNGS-UMSCHAU, 1983, 30 (07): : 221 - 221
[6] FOOD-SERVICE DESIGN WINS INTERNATIONAL AWARD
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[J]. MENTAL HOSPITALS, 1959, 10 (08): : 40 - 41
[7] FOOD-SERVICE INDUSTRIES
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[8] PROFESSIONALIZING FOOD-SERVICE
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[J]. MENTAL HOSPITALS, 1958, 9 (09): : 30 - 31
[9] FOOD-SERVICE IN INDUSTRY
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[J]. CAHIERS DE NUTRITION ET DE DIETETIQUE, 1978, 13 (03): : 211 - 214
[10] IN FOOD-SERVICE TO STAY
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[J]. QUICK FROZEN FOODS, 1978, 41 (04): : 146 - &