TITLE

CLASSIC AND VERSATILE: The value of veal today

AUTHOR(S)
Fiss, Mary Lassen
PUB. DATE
February 2003
SOURCE
FoodService Director;2/15/2003, Vol. 16 Issue 2, p69
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Deals with the value of veal to the food service industry. Variety of dining options with veal as the main ingredient; Health-related benefits from veal.
ACCESSION #
9219450

 

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