| 000 | 00868 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250511160812.0 | ||
| 264 | 0 | _c19761101 | |
| 008 | 197611s 0 0 eng d | ||
| 022 | _a0002-8223 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aTorrence, B L | |
| 245 | 0 | 0 |
_aEDP recipe adjustment by percentage method in a college foodservice system. _h[electronic resource] |
| 260 |
_bJournal of the American Dietetic Association _cOct 1976 |
||
| 300 |
_a407-11 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aComputers |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aElectronic Data Processing _xmethods |
| 650 | 0 | 4 | _aFood Services |
| 650 | 0 | 4 | _aKansas |
| 650 | 0 | 4 | _aOrganization and Administration |
| 650 | 0 | 4 | _aUniversities |
| 700 | 1 | _aVaden, A G | |
| 773 | 0 |
_tJournal of the American Dietetic Association _gvol. 69 _gno. 4 _gp. 407-11 |
|
| 999 |
_c964114 _d964114 |
||