ShareTime-temperature relationships during freezing of packaged meals in feeding programs for the elderly.
Author(s) : THOLE C., GREGOIRE M. B.
Type of article: Article
Summary
Survey of freezing practices in centres which supply meals for the elderly. Simulation of these practices for determining the time during which prepared food is submitted to too high a temperature (from 7 to 60 deg C).
Details
- Original title: Time-temperature relationships during freezing of packaged meals in feeding programs for the elderly.
- Record ID : 1993-0358
- Languages: English
- Source: J. am. diet. Assoc. - vol. 92 - n. 3
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Prepared food; Correlation; Community catering; Time-temperature tolerance; Dietetics
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