Effect of cooling methods on the cooling efficiencies and qualities of cooked broccoli and carrot slices

Author:

Zhang Zhihang,Sun Da-Wen

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Anon. (1980). Carotenes in fresh plant materials and silages. In Official methods of analysis. Association of Official Analytical Chemists, Arlington, VA, p. 37.

2. Anon. (1989). Chilled and frozen: Guidelines on cook-chill and cook freeze catering systems. Department of Health and Social Security, London, UK.

3. Anon. (1991). Guidelines on cook-chill systems in hospitals and catering premises. Report to the Minister for Health and Minister for Agriculture and Food. Food Safety Advisory Committee, Dublin, Ireland.

4. Anon. (1993). Microbiological examination of foods and animal feeding stuffs. BSI 5763, PART 4: ISO 6579, British Standards Institution, 2 Park Street, London W1A 2BS, England.

5. Basic food microbiology;Banwart,1989

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