ShareUSE AND COST OF ELECTRICITY FOR SELECTED PROCESSES SPECIFIC TO A HOSPITAL COOK-CHILL/FREEZE FOOD-PRODUCTION SYSTEM.
Author(s) : THOMAS C. J., BROWN N. E.
Type of article: Article
Summary
ELECTRIC POWER CONSUMPTION DURING COOKING, CHILLING, REFRIGERATED STORAGE AND REWARMING OF PRECOOKED DISHES. STUDY OF COSTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-225702.
Details
- Original title: USE AND COST OF ELECTRICITY FOR SELECTED PROCESSES SPECIFIC TO A HOSPITAL COOK-CHILL/FREEZE FOOD-PRODUCTION SYSTEM.
- Record ID : 1988-0226
- Languages: English
- Source: J. Foodserv. Syst. - vol. 4 - n. 3
- Publication date: 1987
Links
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Reheating; Prepared food; Energy consumption; Community catering; Profitability; Chilling; Process; Hospital; Freezing
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
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CRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE...
- Author(s) : BRYAN F. L., LYON J. B.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 12
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COMPARISON OF CONVENTIONAL, COOK-CHILL AND COOK...
- Author(s) : GREATHOUSE K. R.
- Date : 1989
- Languages : English
- Source: J. am. diet. Assoc. - vol. 89 - n. 11
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LA RESTAURATION DIFFEREE. LES CUISINES CENTRALE...
- Author(s) : HOLDERBACH L., LABESSE P., RULLEAU L.
- Date : 1981
- Languages : French
- Source: Froid Clim. - n. 318
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RECHERCHES EXPERIMENTALES CONCERNANT L'UTILISAT...
- Author(s) : VASILESCU S., NACEA M.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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