A Guide for Precosting Food for School Food Service
Author: Human Nutrition Center (U.S.)
Publisher:
Published: 1979
Total Pages: 44
ISBN-13:
DOWNLOAD EBOOK →Author: Human Nutrition Center (U.S.)
Publisher:
Published: 1979
Total Pages: 44
ISBN-13:
DOWNLOAD EBOOK →Author: United States. Agricultural Research Service. Consumer and Food Economics Institute
Publisher:
Published: 1977
Total Pages: 44
ISBN-13:
DOWNLOAD EBOOK →Author: Consumer and Food Economics Institute (U.S.)
Publisher:
Published: 1977
Total Pages: 39
ISBN-13:
DOWNLOAD EBOOK →Author: Consumer and Food Economics Institute (États-Unis)
Publisher:
Published: 1977
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOK →Author: United States. Food and Nutrition Service. Nutrition and Technical Services Division
Publisher:
Published: 1980
Total Pages: 120
ISBN-13:
DOWNLOAD EBOOK →Author: Food and Nutrition Information Center (U.S.)
Publisher:
Published: 1974
Total Pages: 616
ISBN-13:
DOWNLOAD EBOOK →Author:
Publisher:
Published: 1988
Total Pages: 316
ISBN-13:
DOWNLOAD EBOOK →This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
Published:
Total Pages: 260
ISBN-13:
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