TITLE

From ribs to veggies

AUTHOR(S)
Weisberg, Karen
PUB. DATE
May 2002
SOURCE
FoodService Director;5/15/2002, Vol. 15 Issue 5, p82
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the barbecue menus offered by Lackmann Culinary Services. Ingredients used to marinate meat; Ways of marketing the barbecued items; Background of Lackmann.
ACCESSION #
8653151

 

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