Chilled food systems1: Effects of chilled holding on quality of beef loaves
- 1 December 1975
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 67 (6), 552-557
- https://doi.org/10.1016/s0002-8223(21)14836-9
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEFJournal of Food Science, 1972
- WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1971
- A Prototype Design for a Convenience Food Service SystemCornell Hospitality Quarterly, 1969
- The A.G.S. Food System — Chilled Pasteurized FoodCornell Hospitality Quarterly, 1969
- Food Protection for Today's New FoodsCornell Hospitality Quarterly, 1968
- Sweden's Nacka Hospital Food System Centralizes Preparation and DistributionCornell Hospitality Quarterly, 1966
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960