THE NUTRIENT CONTENT AND VARIABILITY OF CATERING DISHES
Alison Taylor
(Hotel and Catering Research Centre, Huddersfield Polytechnic)
18
Abstract
To follow on from an earlier article on this topic (Nutrition and Food Science, March/April 1989), which outlined the background to this research and examined the method developed, this second article will highlight some of the findings and conclusions of the work.
Citation
Taylor, A. (1990), "THE NUTRIENT CONTENT AND VARIABILITY OF CATERING DISHES", Nutrition & Food Science, Vol. 90 No. 3, pp. 16-17. https://doi.org/10.1108/eb059296
Publisher
:MCB UP Ltd
Copyright © 1990, MCB UP Limited