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Electronic Theses & Dissertations
7
Feeding America: the Historic American Cookbook Project
1
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Theses
7
Cookbooks
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English
8
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In Copyright
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Condensed milk
1
Cooking (Fruit)
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Cooking (Meat)
1
Cooking (Peaches)
1
Cooking (Vegetables)
1
Cooking for military personnel
1
Cooking, American
1
Dietitians
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Food service
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Quantity cooking
8
Seventh-Day Adventists
1
Standardization
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The use of fresh, frozen, canned, and dried peaches in food service institutions
Allen, Shirley M.
Text (1950)
Part of
Electronic Theses & Dissertations
Manual for army cooks
United States. War Department. Subsistence Department
Text (1896)
Part of
Feeding America: the Historic American Cookbook Project
A cost study of certain cole crops as served in a college cafeteria
Childs, Margaret Mary
Text (1950)
Part of
Electronic Theses & Dissertations
Tender cuts of three grades of beef
Masuda, Grace Miyeko
Text (1955)
Part of
Electronic Theses & Dissertations
Standardization and production control in quantity food service
Hall, Janet Evelyn
Text (1959)
Part of
Electronic Theses & Dissertations
The use of evaporated milk in institution cookery
Atwood, Florence J.
Text (1932)
Part of
Electronic Theses & Dissertations
An evaluation of dried, canned and frozen peaches for institution pie making
Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann), 1920-2004
Text (1947)
Part of
Electronic Theses & Dissertations
A study of the academic preparation, practical training and recruitment of food service directors in Seventh-Day Adventist colleges and secondary schools in the United States and Canada
Consul-Trinidad, Josefina
Text (1960)
Part of
Electronic Theses & Dissertations
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