Operational Characteristics of Hospital Foodservice Departments with Conventional, Cook-Chill, and Cook-Freeze Systems
Document Type
Article
Publication Date
10-1-1993
Department
Nutrition and Food Systems
Publication Title
Journal of the American Dietetic Association
Volume
93
Issue
10
First Page
1161
Last Page
1163
Recommended Citation
Nettles, M. F.,
Gregoire, M. B.
(1993). Operational Characteristics of Hospital Foodservice Departments with Conventional, Cook-Chill, and Cook-Freeze Systems. Journal of the American Dietetic Association, 93(10), 1161-1163.
Available at: https://aquila.usm.edu/fac_pubs/6673