Foodservice Systems Time And Temperature Effects On Food Quality

Barbara Klein

The book Foodservice Systems Time And Temperature Effects On Food Quality was written by author Barbara Klein Here you can read free online of Foodservice Systems Time And Temperature Effects On Food Quality book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Foodservice Systems Time And Temperature Effects On Food Quality a good or bad book?

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Food Prot. 45: 422.
Bunch, W. L. , Matthews, M. E. , and Marth, E. H. 1976. Hospital chill foodservice systems: acceptability and microbiological characteristics of beef-soy loaves when processed ac- cording to system procedures. J. Food Sci. 41: 1273.
Bunch, W. L. , Matthews, M. E. , and Marth, E. H. 1977. Fate of Staphylo- coccus aureus in beef-soy loaves sub- jected to procedures used in hospital chill foodservice systems. J. Food Sci. 42: 565.
Cardello, A. 1982. Patients' perceptions of mea...l acceptability. In "Hospital Patient Feeding Systems, " p. 31. Nat. Acad. Press, Washington, D. C.
Catering Research Unit, University of Leeds, UK. 1970. An experiment in hospital catering using the cook/ freeze system. 40p.
Christensen, J. M. 1981. Effects of hot- holding time on spaghetti firmness and ascorbic acid content of spa- ghetti and meat sauce. M. S. Thesis, Iowa State University, Ames.
Cremer, M. L. And Chipley, J. R. 1977a. Satellite food-service system assess- ment in terms of time and tempera- ture conditions and microbiological and sensory quality of spaghetti and chili.

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