EFFECT OF MICROWAVE-HEATING IN COOK-CHILL FOODSERVICE SYSTEMS

被引：0

作者：

DAHL, CA ^{[1
]}

MATTHEWS, ME ^{[1
]}

机构：

[1] UNIV WISCONSIN,COLL AGR & LIFE SCI,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1980年 / 77卷 / 03期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：289 / 295

页数：7

共 50 条

[1] COOK-CHILL FOODSERVICE SYSTEMS - MICROWAVE-HEATING PRECOOKED PORTIONS OF BEEF LOAF
DAHL, CA
MATTHEWS, ME
[J]. JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, 1978, 13 (01) : 87 - 93
[2] COOK-CHILL FOODSERVICE SYSTEMS
ROLLIN, JL
MATTHEWS, ME
LUND, DB
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1979, 75 (04) : 440 - 445
[3] EFFECT OF MICROWAVE-HEATING IN COOK-CHILL FOOD-SERVICE SYSTEM
DAHL, CA
MATTHEWS, ME
LUND, DB
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1981, 79 (03) : 296 - 301
[4] HOSPITAL COOK-CHILL FOODSERVICE SYSTEMS
DAHL, CA
MATTHEWS, ME
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1979, 75 (01) : 34 - 37
[5] COOK-CHILL FOODSERVICE SYSTEM WITH A MICROWAVE-OVEN - THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE-HEATING
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[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 608 - 612
[6] SURVIVAL OF STREPTOCOCCUS-FAECIUM IN BEEF LOAF AND POTATOES AFTER MICROWAVE-HEATING IN A SIMULATED COOK-CHILL FOODSERVICE SYSTEM
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MATTHEWS, ME
MARTH, EH
[J]. JOURNAL OF FOOD PROTECTION, 1981, 44 (02) : 128 - &
[7] COOK-CHILL FOODSERVICE SYSTEM WITH A MICROWAVE-OVEN - SURVIVAL OF STREPTOCOCCUS-FAECIUM IN BEEF LOAF AND POTATOES AFTER MICROWAVE-HEATING
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MATTHEWS, ME
MARTH, EH
[J]. JOURNAL OF FOOD PROTECTION, 1980, 43 (10) : 821 - 821
[8] COMPARISON OF CONVENTIONAL, COOK-CHILL, AND COOK-FREEZE FOODSERVICE SYSTEMS
GREATHOUSE, KR
GREGOIRE, MB
SPEARS, MC
NASSAR, RF
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1989, 89 (11) : 1606 - 1611
[9] Challenges on the Implementation of Cook-Chill System in School Foodservice
Yusoff, Norhayati Mat
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Isa, Nina Farisha
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[J]. ENVIRONMENT-BEHAVIOUR PROCEEDINGS JOURNAL, 2022, 7 (19): : 85 - 92
[10] OPERATIONAL CHARACTERISTICS OF HOSPITAL FOODSERVICE DEPARTMENTS WITH CONVENTIONAL, COOK-CHILL, AND COOK-FREEZE SYSTEMS
NETTLES, MF
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[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1993, 93 (10) : 1161 - 1163

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