ShareCOOK-CHILL IN PERSPECTIVE.
Author(s) : WILKINSON P. J.
Type of article: Article
Summary
DEVELOPMENT OF COOK-CHILL IN THE CATERING SECTOR IS DESCRIBED: ADVANTAGES, MICROBIOLOGICAL QUALITY AND PRODUCT SAFETY. STUDY OF LISTERIA DURING COOK-CHILL AND REHEATING OF PREPARED FOOD. (Bibliogr. int. CDIUPA, FR., 90-263393.
Details
- Original title: COOK-CHILL IN PERSPECTIVE.
- Record ID : 1991-1257
- Languages: English
- Source: Br. Food J. - vol. 92 - n. 4
- Publication date: 1990
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Reheating; Microbiology; Listeria; Catering; Chilling; Precooked food; Pathogen; Hygiene; Cooking
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- Date : 1989
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 8 - n. 4
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- Author(s) : BRYAN F. L.
- Date : 1981
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- Source: J. Food Technol. - vol. 35 - n. 2
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- Date : 1984
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- Source: Journal of Food Protection - vol. 47 - n. 11
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