VALUE OF THEORETICALLY BASED COOKING CLASSES FOR INCREASING USE OF COMMODITY FOODS

Authors
AULD GW FULTON CD
Citation
Gw. Auld et Cd. Fulton, VALUE OF THEORETICALLY BASED COOKING CLASSES FOR INCREASING USE OF COMMODITY FOODS, Journal of the American Dietetic Association, 95(1), 1995, pp. 85-87
Citations number
20
Categorie Soggetti
Nutrition & Dietetics
Journal title
Journal of the American Dietetic Association → ACNP
ISSN journal
00028223
Volume
95
Issue
1
Year of publication
1995
Pages
85 - 87
Database
ISI
SICI code
0002-8223(1995)95:1<85:VOTBCC>2.0.ZU;2-J