Development of a methodology for menu planning through the analysis of food preferences, consumption and waste

Development of a methodology for menu planning through the analysis of food preferences, consumption and waste

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2.3-3-2 Mean Food Waste In the food waste method as used by Carver et al. ( 1958), Harrison et al. ( 1 975), and ... The subjects were supplied with a two pound scale, record sheets and a set of instructions. In the instructions were methods foranbsp;...


Title:Development of a methodology for menu planning through the analysis of food preferences, consumption and waste
Author: Vivian Brake
Publisher: - 1983
ISBN-13:

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