nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A Food Cost Control System in a Dietary Department1
|
ECK, ELLA M. |
|
|
19 |
2 |
p. 98-100 |
artikel |
2 |
Book Reviews
|
|
|
|
19 |
2 |
p. 127-129 |
artikel |
3 |
CHARACTERISTICS OF THE OVER SEAS HOSPITAL RATION
|
|
|
|
19 |
2 |
p. 112-114 |
artikel |
4 |
Civilian Morale and the Professional Worker1
|
MASSERMAN M.D., JULES H. |
|
|
19 |
2 |
p. 91-94 |
artikel |
5 |
Contents, February, 1943
|
|
|
|
19 |
2 |
p. 89 |
artikel |
6 |
Controlling Food Cost Through Menu Planning1
|
SMITH, GRACE E. |
|
|
19 |
2 |
p. 104-106 |
artikel |
7 |
Current Literature
|
|
|
|
19 |
2 |
p. 130-149 |
artikel |
8 |
FOOD CONSERVATION
|
|
|
|
19 |
2 |
p. 110 |
artikel |
9 |
Food Cost Accounting1
|
BUGBEE, G.P. |
|
|
19 |
2 |
p. 101-103 |
artikel |
10 |
FOOD PROBLEMS OF STATE, INSTITUTIONS1
|
PENSINGER, CHRISTINE RYMAN |
|
|
19 |
2 |
p. 120 |
artikel |
11 |
FOOD RATIONS IN OTHER COUNTRIES
|
|
|
|
19 |
2 |
p. 122-123 |
artikel |
12 |
FOOD SERVICE EQUIPMENT IN THE EMERGENCY1
|
JANZEN, ANNA |
|
|
19 |
2 |
p. 118-119 |
artikel |
13 |
Keeping Soldiers and Civilians Nutritionally Fit1
|
BARBER, MARY I. |
|
|
19 |
2 |
p. 107-109 |
artikel |
14 |
MEAT AND DAILY PROTEIN REQUIREMENTS
|
|
|
|
19 |
2 |
p. 111 |
artikel |
15 |
NATIONAL RESTAURANT ASSOCIATION WARTIME EMERGENCY CONFERENCE
|
|
|
|
19 |
2 |
p. 121 |
artikel |
16 |
News Notes
|
|
|
|
19 |
2 |
p. 150-166 |
artikel |
17 |
OVERSEAS HOSPITAL RATION U. S. ARMY
|
PRITCHETT, LIEUT. CLAUD S. |
|
|
19 |
2 |
p. 111 |
artikel |
18 |
SANDWICH-MAKING DEMONSTRATION
|
|
|
|
19 |
2 |
p. 117 |
artikel |
19 |
SANDWICH-MAKING METHODS1
|
DUNNIGAN, JEAN HUGHES |
|
|
19 |
2 |
p. 115-116 |
artikel |
20 |
SCHOOL LUNCHROOM MENU PLANNING IN THE EMERGENCY1
|
TWEEDALE, HELEN |
|
|
19 |
2 |
p. 124-126 |
artikel |
21 |
THE ARMY DIETITIAN
|
|
|
|
19 |
2 |
p. 110 |
artikel |
22 |
The Nutrition of War Workers1
|
GOODHART M.D., ROBERT S. |
|
|
19 |
2 |
p. 95-97 |
artikel |