Food and Nutrition Sciences

Vol.4 No.7(2013), Paper ID 34027, 6 pages

DOI:10.4236/fns.2013.47094

 

Efficacy of Cooling Beef Taco Meat and Steamed Rice in United States School Foodservice Operations

 

David A. Olds, Kevin R. Roberts, Kevin L. Sauer, Jeannie Sneed, Carol W. Shanklin

 

Department of Family and Consumer Sciences, Bradley University, Peoria, USA
The Center of Excellence for Food Safety Research in Child Nutrition Programs, Department of Hospitality Management and Dietetics, Kansas State University, Manhattan, USA
The Center of Excellence for Food Safety Research in Child Nutrition Programs, Department of Hospitality Management and Dietetics, Kansas State University, Manhattan, USA
The Center of Excellence for Food Safety Research in Child Nutrition Programs, Department of Hospitality Management and Dietetics, Kansas State University, Manhattan, USA
Graduate School & the Center of Excellence for Food Safety Research in Child Nutrition Programs, Department of Hospitality Management and Dietetics, Kansas State University, Manhattan, USA.

 

Copyright © 2013 David A. Olds, Kevin R. Roberts, Kevin L. Sauer, Jeannie Sneed, Carol W. Shanklin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


D. Olds, K. Roberts, K. Sauer, J. Sneed and C. Shanklin, "Efficacy of Cooling Beef Taco Meat and Steamed Rice in United States School Foodservice Operations," Food and Nutrition Sciences, Vol. 4 No. 7, 2013, pp. 735-740. doi: 10.4236/fns.2013.47094.

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