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Journal of the American Dietetic Association|January 1, 1991
Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilitiesM Theis, M E MatthewsJournal of the American Dietetic Association|September 1, 1980
Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foodsC A Dahl, M E MatthewsJournal of the American Dietetic Association|December 1, 1982
Determining labor production time for roast entrées in hospital food servicesP C Zemel, M E MatthewsJournal of the American Dietetic Association|October 1, 1983
Percent retention of vitamin C in whipped potatoes after pre-service holdingP O Snyder, M E MatthewsJournal of the American Dietetic Association|October 1, 1989
Development of an evaluation model for computer foodservice management systemsJ R Bender, M E MatthewsJournal of Food Protection|April 3, 2019
Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods 1P O Snyder, M E MatthewsJournal of the American Dietetic Association|September 1, 1988
Software selection: can a demonstration computer package help?C E Ralston, M E MatthewsJournal of the American Dietetic Association|July 1, 1979
Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processingC A Dahl, M E MatthewsJournal of Food Protection|March 28, 2019
Temperature Histories of Menu Items During Meal Assembly, Distribution and Service in a Hospital Foodservice 1S J Ridley, M E MatthewsPageof 5