Grant, Faye

uncg

There are 3 item/s.

TitleDateViewsBrief Description
Diets of home economics students eating in the dining halls of North Carolina Agricultural and Technical State University 1970 4 The main purpose of this study was to investigate the diets of forty Home Economics students eating in the University dining halls at North Carolina Agricultural and Technical State University to determine (1) whether the food chosen by college stude...
Effect of high pressure steaming, low pressure steaming, and a steam jacketed kettle on the flavor and appearance of frozen broccoli 1970 1 The purpose of this study was to compare the flavor and general appearance of frozen broccoli cooked in a high pressure steamer, a low pressure steamer, and a steam jacketed kettle. Institutional packages of frozen broccoli spears to be used in the s...
Consumer usage of frozen dinners and main dishes, some nutritive and economic implications 1970 2 The purpose of this study was to investigate the usage of frozen precooked foods and to consider the nutritive values and costs of these foods. In carrying out this study, three supermarkets were selected in different sections of Durham, North Caroli...