ShareCOMPARISON OF CONVENTIONAL, COOK-CHILL AND COOK-FREEZE FOODSERVICE SYSTEMS.
Author(s) : GREATHOUSE K. R.
Type of article: Article
Summary
EVALUATION OF THE OPERATING COSTS AND THE OUTPUT OF SEVERAL CATERING SYSTEMS USING FRESH, CHILLED OR FROZEN FOODSTUFFS IN HOSPITALS.
Details
- Original title: COMPARISON OF CONVENTIONAL, COOK-CHILL AND COOK-FREEZE FOODSERVICE SYSTEMS.
- Record ID : 1991-0283
- Languages: English
- Source: J. am. diet. Assoc. - vol. 89 - n. 11
- Publication date: 1989
Links
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Indexing
- Themes: Precooked food
- Keywords: Comparison; Community catering; Chilling; Hospital; Freezing
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- Author(s) : ANDERSON J. B.
- Date : 1986
- Languages : English
- Source: J. chart. Inst. Build. Serv. - vol. 8 - n. 9
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- Author(s) : THOMAS C. J., BROWN N. E.
- Date : 1987
- Languages : English
- Source: J. Foodserv. Syst. - vol. 4 - n. 3
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REFRIGERATION IN CATERING.
- Author(s) : O'GORMAN T.
- Date : 1990
- Languages : English
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REFRIGERATION IN CATERING: CASHING IN ON CONTROL.
- Author(s) : HUMPHREY M.
- Date : 1990
- Languages : English
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Vitamin retention in cook-chill and cook-hot ho...
- Author(s) : WLLIAMS P. G.
- Date : 1996
- Languages : English
- Source: J. am. diet. Assoc. - vol. 96 - n. 5
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