ShareSummary
THE AUTHORS SUMMARISE THE SANITARY SPECIFICATIONS TO BE MET IN CATERING AND THEIR EFFECT ON COOKING, COOLING OR WARMING ; THEY DESCRIBE THE DIFFERENT SYSTEMS OF MEAL PREPARATION: WARM AND COLD CHAIN 276 AND 255 K (3 AND -18 DEG C). THEY DETAIL THE DIFFERENT ELECTRIC APPLIANCES USED IN THESE SYSTEMS AND GIVE AN OVERALL ESTIMATION OF COSTS.
Details
- Original title: LES SOLUTIONS ELECTRIQUES POUR LA RESTAURATION COLLECTIVE.
- Record ID : 1983-2276
- Languages: French
- Source: Rev. gén. Therm. - vol. 21 - n. 250
- Publication date: 1982
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Indexing
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MICROBIOLOGICAL QUALITY OF FOODSERVICE MENU ITE...
- Author(s) : SNYDER P. O., MATTHEWS M. E.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 11
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CHAINE CHAUDE-CHAINE FROIDE : TECHNOLOGIE ET HY...
- Author(s) : GAUTHIER R.
- Date : 1983
- Languages : French
- Source: Restaur., Inf. tech. Serv. vét. - n. 84-87
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AIR TRAITEUR : DIVERSIFICATION AVEC OPTION SURG...
- Date : 1985/09
- Languages : French
- Source: Grand Froid - vol. 1 - n. 3
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COMMENTS ON THE COLD CHAIN IN CATERING.
- Author(s) : LARA M.
- Date : 1988
- Languages : Spanish
- Source: Refrig. Frial - n. 5
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RESTAURATION COLLECTIVE DIFFEREE PAR LIAISON FR...
- Author(s) : GUILLEMARD
- Date : 1983
- Languages : French
- Source: Bull. Restaur. Commis. Air - n. 6
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