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Evaluation of three school foodservice systems: student and expert sensory panel ratings, plate waste and time-temperature data

Call number: LD2668 .T4 1986 R53 / Master of Science / Hospitality Management and Dietetics

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/22139
Date January 1986
CreatorsRieley, Della May.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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