Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Marie E. Knickrehm"'
Publikováno v:
Journal of the American Dietetic Association. 74:459-462
Labor is an important factor in foodservice costs. In this study, salad preparation—an important component in food production operations—was studied to learn the relationship between quantity and labor time.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c58f7f02f3b0ae16d857e3a23712e96d
https://doi.org/10.1016/s0002-8223(21)05579-6
https://doi.org/10.1016/s0002-8223(21)05579-6
Publikováno v:
Journal of the American Dietetic Association. 66:34-37
Possible relationships of six personal characteristics reported on application blanks and job tenure of hospital dietary employees were statistically analyzed. By chisquare analysis, three characteristics--age (forty-six years or older), marital stat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc01f2ca6ad312fd34bb94bfdd1aa858
https://doi.org/10.1016/s0002-8223(21)14398-6
https://doi.org/10.1016/s0002-8223(21)14398-6
Publikováno v:
Foodservice Research International. 3:49-61
Commercial fluid soybean oil shortenings were evaluated for their performance over a 5-week period in deep fat fryers at two residential hall foodservice operations. Normal menu items were prepared including french fried potatoes, poultry, fish, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b3d5ab9866a9915852291129cecd264
https://doi.org/10.1111/j.1745-4506.1984.tb00051.x
https://doi.org/10.1111/j.1745-4506.1984.tb00051.x
Publikováno v:
Journal of the American Dietetic Association. 55:117-120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b08b80dcfa776606bc7e4dc0fb3c85d
https://doi.org/10.1016/s0002-8223(21)12913-x
https://doi.org/10.1016/s0002-8223(21)12913-x
Publikováno v:
Journal of the American Dietetic Association. 43:203-208
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1f7c5fec206ca76df86cab42c7184cf
https://doi.org/10.1016/s0002-8223(21)19103-5
https://doi.org/10.1016/s0002-8223(21)19103-5
Publikováno v:
Journal of the American Dietetic Association. 61:647-651
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e256acf302b7dd41f3df5e4aae609e28
https://doi.org/10.1016/s0002-8223(21)15360-x
https://doi.org/10.1016/s0002-8223(21)15360-x
Autor:
Marie E. Knickrehm
Publikováno v:
Journal of the American Dietetic Association. 48:199-203
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c823a76e64d72cc1615c57316c1a71d2
https://doi.org/10.1016/s0002-8223(21)20424-0
https://doi.org/10.1016/s0002-8223(21)20424-0
Autor:
Sandra F. Blakeway, Marie E. Knickrehm
Publikováno v:
Journal of the American Dietetic Association. 72:389-391
The Little Rock (Ark.) School Foodservice Department furnished a nutrition education unit to two groups of primary-grade children. For one group, use of the unit was left to the discretion of the teacher. Teachers of the second group received the ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b52e195dc91540f1bf6928288a16e97
https://doi.org/10.1016/s0002-8223(21)06006-5
https://doi.org/10.1016/s0002-8223(21)06006-5
Publikováno v:
Journal of the American Dietetic Association. 28:723-725
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f14dd4fce37080c9ad97494aaa19e2a
https://doi.org/10.1016/s0002-8223(21)31396-7
https://doi.org/10.1016/s0002-8223(21)31396-7
Publikováno v:
Journal of the American Dietetic Association. 63:543-545
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beb086775e0a808ec5eb92715430e844
https://doi.org/10.1016/s0002-8223(21)09239-7
https://doi.org/10.1016/s0002-8223(21)09239-7