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Population Trends and Implications for Health
Patients Perceptions of Meal Acceptability
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Aladdin American Dietetic Association Army Natick Research ascorbic acid beef loaf cafeteria chicken chilled cold food convection oven conventional cook-chill cook-freeze system cooking cost Dahl delivery systems Dietetic dietitians dishes dislike effects entree equipment evaluation factors flavor food acceptance food items Food Preference food products food quality Food Science Food service managers food service systems frozen HACCP heat hedonic scale hospital food service hospital patient hot food hot-holding insulated Laboratories meal assembly meal distribution meal service meat menu items methods microbiological microwave oven Moncrief Army Hospital mouthfeel nutrient nutritional operations patient tray percent personnel plate portion potatoes prepared preplate problems quality of food ratings ratio scales recipes refrigerator reheat subsystems retention rethermalization Riboflavin salad sanitation sensory quality storage Table taste temperature texture thiamine tray assembly U.S. Army Natick vegetables vitamin ward