{"title":"FOOD PREPARATION IN THE FOODSERVICE BUSINESS — FUNDAMENTAL AND APPLIED WORK DONE AT SIK — THE SWEDISH FOOD INSTITUTE","authors":"Y. Andersson","doi":"10.1111/J.1745-4506.1986.TB00099.X","DOIUrl":null,"url":null,"abstract":"Food preparation in the foodservice business : Fundamental and applied work done at SIK - The Swedish Food Institute.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"36 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1986-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foodservice Research International","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/J.1745-4506.1986.TB00099.X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Food preparation in the foodservice business : Fundamental and applied work done at SIK - The Swedish Food Institute.
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