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Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems

  • Published:1993-10 Issue:10 Volume:93 Page:1161-1163
  • ISSN:0002-8223
  • Container-title:Journal of the American Dietetic Association
  • language:en
  • Short-container-title:Journal of the American Dietetic Association

Author:

Nettles Mary Frances,Gregoire Mary B

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference16 articles.

1. Variables related to selection of conventional, cook-chill, and cook-freeze systems;Greathouse;J Am Diet Assoc,1988

2. Food-service Systems: Product Flow and Microbial Quality and Safety of Foods;Unklesbay,1977

3. What is cook-chill?;Norton;Hosp Food Service,1991

4. Foodservice in health care facilities;Matthews;Food Technol,1981

5. Foodservice in health care facilities;Matthews;Food Technol,1981

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