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From Basic Food Groups to Structured Food Teams - Designating Student Managers in All Food Preparation Courses

From Basic Food Groups to Structured Food Teams - Designating Student Managers in All Food Preparation Courses

C.E. Holt; S.F. Kline

作者C.E. Holt; S.F. Kline
卷第99卷
印刷ISSN0002-8223
文件大小143.27KB
发表时间1999
DOI10.1016/s0002-8223(99)00685-9

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