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关键词
书目信息
卷
97
页码
v.16-22(5)
其它主题
Genero humano; Industria de la restauracion
语言
英语
注释
18 ref.
类型
Journal Article; Journal Part
来源
British-Food-Journal (United Kingdom). (1995). v. 97(5) p. 16-22.
团体作者
Brighton University (United Kingdom)
2012-11-15
AGRIS AP