McProud, L M <br/><br/>
Energy use and management in production of entrées in hospital food service systems.  [electronic resource] 

 -  Journal of the American Dietetic Association  Aug 1982 
 - 145-51 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, P.H.S. 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Conservation of Energy Resources--methods<br/>Conservation of Natural Resources--methods<br/>Electricity--economics<br/>Food Handling--economics<br/>Food Preservation--economics<br/>Food Service, Hospital--economics<br/>Fossil Fuels<br/>Frozen Foods<br/>Meat--economics<br/>Microwaves<br/>Refrigeration--economics<br/>Thermodynamics