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Volumn 38, Issue 1, 1984, Pages 42-49
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Nutrition and catering: 2. The nutritional quality of school meals made from convenience foods compared with traditionally prepared dishes.
a
a
NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
IRON;
VITAMIN;
ARTICLE;
CALCIUM INTAKE;
CATERING SERVICE;
FOOD;
FOOD ANALYSIS;
FOOD HANDLING;
HUMAN;
NUTRITIONAL VALUE;
PROTEIN INTAKE;
SCHOOL;
STANDARD;
UNITED KINGDOM;
CALCIUM, DIETARY;
DIETARY PROTEINS;
FOOD;
FOOD ANALYSIS;
FOOD HANDLING;
FOOD SERVICES;
GREAT BRITAIN;
HUMAN;
IRON;
NUTRITIVE VALUE;
SCHOOLS;
VITAMINS;
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EID: 0021383578
PISSN: 02638495
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
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Times cited : (2)
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References (0)
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