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Roast lamb in college food service. Cutting and cooking losses; acceptability to students.

• C Schuck, Leland Burrill, D Deethardt
• Journal of the American Dietetic Association
• 1962

Nutrients in university food service meals. I. Data determined by food inventory.

• Liane S. Guild, D Deethardt, Edmond Rust
• Journal of the American Dietetic Association
• 1972

Effects of corn oil and lysine on growth, fatty acid composition and palatability of large broad white turkeys.

• Caryn Carlson, Edwin Günthner, Karin Schneider, L P Guild, D Deethardt, Y A Greichus
• Poultry science
• 1969

Nutritive value of leg of lamb roasts.

• C Schuck, Leland Burrill, D Deethardt
• Journal of the American Dietetic Association
• 1963

Fatty acids in foods served in a university food service.

• Liane S. Guild, D Deethardt, Edmond Rust
• Journal of the American Dietetic Association
• 1972

Nutrients in university food service meals. II. Data from meals selected by students.

• Liane S. Guild, D Deethardt, Edmond Rust
• Journal of the American Dietetic Association
• 1972

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