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The sensory quality of foods produced by conventional and enhanced cook-chill methods

  • Published:2007-06-28 Issue:3 Volume:25 Page:247-259
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

MASON L. H.,CHURCH I. J.,LEDWARD D. A.,PARSONS A. L.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference68 articles.

1. Anderson , R. 1982 Developing new cook-chill operations Chilled Foods 36 38

2. Andrews , C. 1982 On cooking and chilling Chilled Foods 12

3. Anon 1982 Chill for hot food over long distances Catering and Hotel Management 8

4. Anon 1988a Unwrapping a revolution Hotel and Catering Technology 14

5. F.D.A. questions sous-vide safety;Anon;Food, Cosmetics and Drugs Packaging,1988b

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4. Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C);International Journal of Food Science & Technology;2009-11

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