Application of HACCP to cook-chill operations

被引：0

|

作者：

Kennedy, G

机构：

来源：

FOOD AUSTRALIA | 1997年 / 49卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：65 / 69

页数：5

相关论文

共 50 条

[1] Cook-chill guidelines
Whelan, M
Barclay, I
[J]. FOOD AUSTRALIA, 2000, 52 (12): : 546 - 546
[2] LISTERIA IN COOK-CHILL FOOD
KERR, K
DEALLER, SF
LACEY, RW
[J]. LANCET, 1988, 2 (8601): : 37 - 38
[3] COOK-CHILL CATERING SYSTEMS
不详
[J]. FOOD AUSTRALIA, 1990, 42 (11): : 525 - 527
[4] COOK-CHILL FOODSERVICE SYSTEMS
ROLLIN, JL
MATTHEWS, ME
LUND, DB
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1979, 75 (04) : 440 - 445
[5] Comparison of textural changes of dry peas in sous vide cook-chill and traditional cook-chill systems
Xie, G
[J]. JOURNAL OF FOOD ENGINEERING, 2000, 43 (03) : 141 - 146
[6] HOSPITAL COOK-CHILL FOODSERVICE SYSTEMS
DAHL, CA
MATTHEWS, ME
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1979, 75 (01) : 34 - 37
[7] SOUS-VIDE COOK-CHILL TECHNOLOGY
CHURCH, IJ
PARSONS, AL
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1993, 28 (06): : 563 - 574
[8] Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP
Hasnan, Noor Zafira Noor
Ramli, Sharifah Hafiza Mohd
[J]. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2020, 19
[9] Developing a HACCP plan for extended shelf-life cook-chill ready-to-eat meals
Rybka, S
[J]. FOOD AUSTRALIA, 1999, 51 (09): : 430 - 433
[10] GETTING THE MOST OUT OF COOK-CHILL TECHNOLOGY
SIMPSON, N
[J]. FOOD AUSTRALIA, 1988, 40 (10): : 399 - 399

← 1 2 3 4 5 →