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THE NUTRIENT CONTENT AND VARIABILITY OF CATERING DISHES

Alison Taylor (Hotel and Catering Research Centre, Huddersfield Polytechnic)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 March 1990

18

Abstract

To follow on from an earlier article on this topic (Nutrition and Food Science, March/April 1989), which outlined the background to this research and examined the method developed, this second article will highlight some of the findings and conclusions of the work.

Citation

Taylor, A. (1990), "THE NUTRIENT CONTENT AND VARIABILITY OF CATERING DISHES", Nutrition & Food Science, Vol. 90 No. 3, pp. 16-17. https://doi.org/10.1108/eb059296

Publisher

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MCB UP Ltd

Copyright © 1990, MCB UP Limited

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