Application of the new nutritional consensus to the catering industry. Minor modifications of culinary techniques can produce considerable improvement in the nutritional status of foods.
1995
Silverstone R.
AGROVOC Keywords
Bibliographic information
Volume
97
Pagination
v.16-22(5)
Other Subjects
Genero humano; Industria de la restauracion
Language
English
Note
18 ref.
Type
Journal Article; Journal Part
Source
British-Food-Journal (United Kingdom). (1995). v. 97(5) p. 16-22.
Corporate Author
Brighton University (United Kingdom)
2012-11-15
AGRIS AP
Data Provider
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