Acceptability and Cost of Certain Kitchen Prepared and Commercially Pre-prepared Menu Items Suitable for Quantity Food Service Use

Front Cover
Cornell University, Sept., 1959 - Associations, institutions, etc - 136 pages
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Contents

CONCLUSIONS ATD RSCOK TTTNDATIONS
6
REVI? OP LITERATURE
7
PRELIMTHARY STUDY
16
PIŅAL STUDY
19
Cookery 68

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