A study of three types of tray transport equipment for quality and temperature changes pre- and post-transport within a foodservice system

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dc.contributor.authorAllenson, Sharon
dc.contributor.committeeChairBaird, Shirley
dc.contributor.committeeMemberKnotts, Valerie
dc.contributor.committeeMemberDuer, William
dc.contributor.committeeMemberGood, Lois
dc.date.accessioned2017-01-26T20:31:48Z
dc.date.available2017-01-26T20:31:48Z
dc.date.issued1980-05
dc.identifier.urihttp://hdl.handle.net/11274/8714
dc.language.isoen_USen_US
dc.subjectFood serviceen_US
dc.subjectEquipment and suppliesen_US
dc.subjectQuality controlen_US
dc.subjectFood service managementen_US
dc.titleA study of three types of tray transport equipment for quality and temperature changes pre- and post-transport within a foodservice systemen_US
dc.typeThesisen_US
thesis.degree.departmentNutrition, Textiles, and Human Development
thesis.degree.grantorTexas Woman's University
thesis.degree.levelMaster
thesis.degree.nameMaster of Science

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