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Journal of the American Dietetic Association|July 1, 1978
Energy expended in alternate foodservice systems for chicken menu itemsN Unklesbay, K UnklesbayJournal of the American Dietetic Association|March 1, 1980
Energy-modification of standardized quantity recipesN Unklesbay, K UnklesbayJournal of the American Dietetic Association|May 1, 1983
Bentonite-water dispersions--an effective dietetic research toolA A Niekamp, N Unklesbay, K Unklesbay, et al.Journal of the American Dietetic Association|November 1, 1975
Attachment learning: a humanistic educational experience. Final practicum in a coordinated undergraduate programN Unklesbay, M C SpearsJournal of Food Protection|October 10, 1998
College students' attitudes, practices, and knowledge of food safetyN Unklesbay, J Sneed, R TomaJournal of the American Dietetic Association|October 6, 2000
Clinical nutrition and foodservice personnel in teaching hospitals have different perceptions of total quality management performanceY Chong, N Unklesbay, R DowdyJournal of the Canadian Dietetic Association|December 12, 1981
Energy usage for food service infrared heat processing of egg sandwich loafN F Unklesbay, B W Thompson, K UnklesbayPageof 1