A Guide for Precosting Food for School Food Service PDF Download
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Author: Human Nutrition Center (U.S.)
Publisher:
ISBN:
Category : Food prices
Languages : en
Pages : 44
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Book Description
Author: Human Nutrition Center (U.S.)
Publisher:
ISBN:
Category : Food prices
Languages : en
Pages : 44
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Book Description
Author: United States. Agricultural Research Service. Consumer and Food Economics Institute
Publisher:
ISBN:
Category : Food prices
Languages : en
Pages : 44
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Book Description
Author: Consumer and Food Economics Institute (U.S.)
Publisher:
ISBN:
Category : Food prices
Languages : en
Pages : 39
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Book Description
Author: United States. Food and Nutrition Service. Nutrition and Technical Services Division
Publisher:
ISBN:
Category : Menus
Languages : en
Pages : 120
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Book Description
Author: Consumer and Food Economics Institute (États-Unis)
Publisher:
ISBN:
Category : Food prices
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN:
Category : Menus
Languages : en
Pages : 108
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 316
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Book Description
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 616
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 108
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Book Description
Author:
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 60
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Book Description
