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dc.contributor.author Hollyer, James en_US
dc.contributor.author Castro, Luisa en_US
dc.contributor.author Salgado, Cathy en_US
dc.contributor.author Cox, Linda en_US
dc.contributor.author Hodgson, Aurora en_US
dc.contributor.author Thom, Wayne en_US
dc.contributor.author Yurth, Carol en_US
dc.contributor.author Kam, Peter en_US
dc.contributor.author Kwok, Milton en_US
dc.date.accessioned 2009-09-11T22:50:34Z en_US
dc.date.available 2009-09-11T22:50:34Z en_US
dc.date.issued 2000-03 en_US
dc.identifier.citation Hollyer J, Castro L, Salgado C, Hodgson A, Thom W, Yurth C, Kam P, Kwok, M. 2000. Some costs and considerations for establishing an entrepreneurial community shared-use kitchen or "test-kitchen incubator"; the examples of the Hamakua Incubator Kitchen & Crafts and the Honokaa Ohana Kitchen Project. Honolulu (HI): University of Hawaii. 15 p. (Food Safety and Technology; FMT-2). en_US
dc.identifier.uri http://hdl.handle.net/10125/12256 en_US
dc.description.abstract Entrepreneur food manufacturers can benefit from community kitchens. Extensive descriptions of establishing and outfitting such a kitchen are given. en_US
dc.format.extent 15 pages en_US
dc.language.iso en-US en_US
dc.publisher University of Hawaii en_US
dc.relation.ispartofseries 2 en_US
dc.relation.ispartofseries Food Management and Technology en_US
dc.subject food processing en_US
dc.subject value-added products en_US
dc.subject kitchen equipment en_US
dc.title Some Costs and Considerations for Establishing an Entrepreneurial Community Shared-use Kitchen or "Test-kitchen Incubator"; the Examples of the Hamakua Incubator Kitchen & Crafts and the Honokaa Ohana Kitchen Project en_US
dc.type Article en_US
dc.type.dcmi Text en_US

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