(1)
Dağ, A.; Merdol, T. K. Standardizing the Recipes Mainly Used in the Menus of Commercially Operating Institutional Food Services: Their Nutritional Values and Cost Analysis.
Progr Nutr
2020
,
22
(1), 48-57.
https://doi.org/10.23751/pn.v22i1.8110
.