VALUE OF THEORETICALLY BASED COOKING CLASSES FOR INCREASING USE OF COMMODITY FOODS

被引：10

作者：

AULD, GW ^{[1
]}

FULTON, CD ^{[1
]}

机构：

[1] COLORADO DEPT PUBL HLTH,CHILD & ADULT CARE FEEDING PROGRAM,DENVER,CO

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1995年 / 95卷 / 01期

关键词：

D O I：

10.1016/S0002-8223(95)00020-8

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

[No abstract available]

引用

页码：85 / 87

页数：3

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