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Articles (20)

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1-10 of 20 results for cook-chill

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Select article: Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

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Research article

First published 2012-6

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

R Jeya Shakila, B Edwin Raj, N Felix

Food Science and Technology International

Select article: Cook and Chill

Free access

Research article

First published 2015-8-20

Cook and Chill

Sherine Deakin, Dominic Steele, Sarah Clarke [...]

Journal of Diabetes Science and Technology

Select article: The Cook-Chill Crisis

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Research article

First published 1990-3

The Cook-Chill Crisis

Richard W Lacey

Medico-Legal Journal

Select article: Review: Loss of Quality during the Manufacture of Canned Fish Products

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Other

First published 2001-06

Review: Loss of Quality during the Manufacture of Canned Fish Products

S. P. Aubourg

Food Science and Technology International

Select article: Strategic nutrition choices in hospital catering: Quality,savings and microbiological safety: Cook and chill

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Research article

First published 2015-02-01

Strategic nutrition choices in hospital catering: Quality,savings and microbiological safety: Cook and chill

Samir Sukkar

Mediterranean Journal of Nutrition and Metabolism

Select article: Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems

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Research article

First published 2008-10

Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems

J. Mir, R. Oria, M.L. Salvador

Food Science and Technology International

Select article: Improving Catering Productivity

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Research article

First published 1997-12

Improving Catering Productivity

john R. Clark

Cornell Hospitality Quarterly

Select article: Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

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Research article

First published 2018-9

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Science and Technology International

Select article: Technical Developments in the Provision of School Meals

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Research article

First published 1987-1

Technical Developments in the Provision of School Meals

George Glew

Nutrition and Health

Select article: Methods for Inactivation of Toxoplasma gondii Cysts in Meat and Tissues of Experimentally Infected Sheep

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Research article

First published 2008-10

Methods for Inactivation of Toxoplasma gondii Cysts in Meat and Tissues of Experimentally Infected Sheep

Fathi A. El-Nawawi, Mohamed A. Tawfik, Raafat M. Shaapan

Foodborne Pathogens and Disease

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