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The effectiveness of using total system power for fault detection in rooftop units.
IIR document
NEW USES FOR REFRIGERATION IN THE CATERING INDUSTRY.
COOK CHILL CATERING.
BACTERIOLOGICAL HAZARDS DURING THE COOLING OF COOKED MEATS IN CATERING.
Refrigeration and the U K catering industry.
Vacuum cooling of meat for catering systems.
An assessment of the safety of cooling large cooked meats in the catering sector.
Impact of the method chosen for measuring temperatures on the efficacy of rapid cooling of foods in catering facilities.
Microbiological evaluation of hospital meat products processed utilizing the vacuumized cook-chill system.
Improved efficiency of potato storage in catering establishments.
[In Russian. / En russe.]
NUTRITIONAL VALUE OF QUICK-FROZEN FOOD PRODUCTS AND THEIR POSSIBLE USE FOR INSTITUTIONAL CATERING.
RECENT DEVELOPMENTS IN THE APPLICATION OF MODERN CO2 AND N2 CRYOGENIC FOOD FREEZERS IN THE US.
RECHERCHES EXPERIMENTALES CONCERNANT L'UTILISATION DU FOUR A MICRO-ONDES POUR LA DECONGELATION ET LA REMISE EN TEMPERATURE DES PLATS CUISINES SURGELES.
EXPERIMENTAL RESEARCH ON THE USE OF THE MICROWAVE OVEN IN THE REHEATING OF PRECOOKED FROZEN FOOD.
FROZEN FOODS IN SOCIAL CATERING IN HUNGARY.
Le CO2 dans la production de plats précuisinés.
CO2 in the production of precooked meals.
