| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AFTER TWENTY-FIVE YEARS
|
|
|
|
19 |
1 |
p. 29
|
artikel
|
| 2 |
A SOURCE GUIDE FOR THE DEVELOPMENT OF MEAT SPECIFICATIONS
|
|
|
|
19 |
1 |
p. 33-34
|
artikel
|
| 3 |
Book Reviews
|
|
|
|
19 |
1 |
p. 45-47
|
artikel
|
| 4 |
CANTEEN ORGANIZATION AND EQUIPMENT
|
|
|
|
19 |
1 |
p. 37-39
|
artikel
|
| 5 |
Contents, January, 1943
|
|
|
|
19 |
1 |
p. ii
|
artikel
|
| 6 |
Current Literature
|
|
|
|
19 |
1 |
p. 48-71
|
artikel
|
| 7 |
DEHYDRATED AND RECONSTITUTED FOODS DEMONSTRATION
|
|
|
|
19 |
1 |
p. 35-36
|
artikel
|
| 8 |
Developments in Dehydration1
|
MRAK Ph.D., E.M.
|
|
|
19 |
1 |
p. 6-12
|
artikel
|
| 9 |
Dietary Patterns and Food Habits
|
MEAD Ph.D., MARGARET
|
|
|
19 |
1 |
p. 2-6
|
artikel
|
| 10 |
Effect of Restaurant Cooking and Service on Vitamin Content of Foods1
|
ALBERT, H.
|
|
|
19 |
1 |
p. 23-25
|
artikel
|
| 11 |
FOOD SERVICE ASSISTANTS
|
JOHXSON, DORIS
|
|
|
19 |
1 |
p. 32
|
artikel
|
| 12 |
KEEPING ABREAST OF NUTRITION RESEARCH
|
|
|
|
19 |
1 |
p. 31
|
artikel
|
| 13 |
MATERIALS FOR CANTEEN COURSES
|
|
|
|
19 |
1 |
p. 42
|
artikel
|
| 14 |
Metal and Fiber Containers for Food During the Present Emergency1
|
SIPPLE Ph.D., H.L.
|
|
|
19 |
1 |
p. 26-28
|
artikel
|
| 15 |
METHODS OF TEACHING CANTEEN PROCEDURES TO LAY GROUPS
|
|
|
|
19 |
1 |
p. 40-41
|
artikel
|
| 16 |
News Notes
|
|
|
|
19 |
1 |
p. 72-92
|
artikel
|
| 17 |
Nutrition and the War
|
|
|
|
19 |
1 |
p. 35
|
artikel
|
| 18 |
PROTEINS IN NUTRITION
|
|
|
|
19 |
1 |
p. 29-30
|
artikel
|
| 19 |
Rationing in Theory and Practice1
|
VITON, ALBERT
|
|
|
19 |
1 |
p. 18-22
|
artikel
|
| 20 |
THE CANTEEN CORPS IN ACTION
|
IDE, BERTHA
|
|
|
19 |
1 |
p. 42-44
|
artikel
|
| 21 |
The Nutritive Value of Dehydrated Vegetables1
|
MOYER Ph.D., J.C.
|
|
|
19 |
1 |
p. 13-17
|
artikel
|
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