Creating puree artistry
1992
Peterson, L.C.
This article describes how a food service department of a facility for the handicapped improved the appearance and acceptability of pureed foods.
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Bibliographic information
Publisher
American Society for Microbiology
Other Subjects
Organization & administration; Organizational innovation; Residential facilities; Patient satisfaction; Administrative personnel; Food preparation
Language
English
Type
Journal Article; Text
2024-02-28
MODS
Data Provider
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