| 000 | 00923 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250513180553.0 | ||
| 264 | 0 | _c19820420 | |
| 008 | 198204s 0 0 eng d | ||
| 022 | _a0008-3399 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aUnklesbay, N F | |
| 245 | 0 | 0 |
_aEnergy usage for food service infrared heat processing of egg sandwich loaf. _h[electronic resource] |
| 260 |
_bJournal of the Canadian Dietetic Association _cJan 1982 |
||
| 300 |
_a42, 47-54 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article | ||
| 650 | 0 | 4 |
_aConservation of Energy Resources _xmethods |
| 650 | 0 | 4 |
_aConservation of Natural Resources _xmethods |
| 650 | 0 | 4 | _aEggs |
| 650 | 0 | 4 |
_aFood Handling _xinstrumentation |
| 650 | 0 | 4 | _aFood Service, Hospital |
| 700 | 1 | _aThompson, B W | |
| 700 | 1 | _aUnklesbay, K | |
| 773 | 0 |
_tJournal of the Canadian Dietetic Association _gvol. 43 _gno. 1 _gp. 42, 47-54 |
|
| 999 |
_c10213485 _d10213485 |
||