Dağ, Ayhan, and Türkan Kutluay Merdol. “Standardizing the Recipes Mainly Used in the Menus of Commercially Operating Institutional Food Services: Their Nutritional Values and Cost Analysis”. Progress in Nutrition 22, no. 1 (March 10, 2020): 48–57. Accessed August 17, 2024. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/8110.