TITLE

Bbq becomes menu treat

AUTHOR(S)
Chater, Amanda
PUB. DATE
May 2002
SOURCE
FoodService Director;5/15/2002, Vol. 15 Issue 5, p80
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the different ways of preparing barbecues at food services in universities in the U.S. Meats used for barbecuing; Use of smoker equipment; Ingredients used in barbecues.
ACCESSION #
8653150

 

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