Nutrient content and its variability for composite dishes served in the catering industry.
Contributors: Great Britain. Ministry of Agriculture, Fisheries and Food.; Polytechnic of Huddersfield. Hotel and Catering Research Centre.
Publisher: The Polytechnic
Published: 1989
Place of publication: Huddersfield
Language: eng
Notes: Dept: Hotel and Catering Studies. Hotel and Catering Research Centre.

Supervisor: John Lawson.

In collaboration with the Ministry of Agriculture, Fisheries and Food.

Thesis: PhD.