Nutrient losses in institutional food handling.
D001205:Ascorbic Acid / Q000032:analysis; D002136:Calcium, Dietary / Q000032:analysis; D003296:Cooking; D003297:Cooking and Eating Utensils; D004044:Dietary Proteins / Q000032:analysis; D004045:Dietary Services / Q000592:standards*; D005504:Food Analysis; D005511:Food Handling / Q000592:standards*; D007501:Iron / Q000032:analysis; D008460:Meat / Q000032:analysis; D009747:Nutritional Physiological Phenomena; D012256:Riboflavin / Q000032:analysis; D012574:Schools; D013696:Temperature; D013831:Thiamine / Q000032:analysis; D014675:Vegetables / Q000032:analysis
D002136:Calcium, Dietary; D004044:Dietary Proteins; D007501:Iron; D001205:Ascorbic Acid; D012256:Riboflavin; D013831:Thiamine