Frozen yogurt today's new food
1977
Cuming, Cecile Lamalle
Yoghurt is a versatile food which tastes good and is one of the healthiest foods available. The per capita consumption of yoghurt has increased 1540 percent in the past 20 years. Various menu possibilities with soft serve and regular yoghurt are featured. Three recipes for soup, three recipes for sauces, dessert suggestions, and combinations of yoghurt and liquor are given. Several items are pictured, and a list of merchandising suggestions is offered. Yoghurt presents a high profit potential.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل National Agricultural Library