Latest Developments in Technology

Anon. (1970). An experiment in hospital catering using the cook-freeze system. University of Leeds and United Leeds Hospitals.

Millross, J. , Speht, A. , Holdsworth, K.H. & Glew, G. (1973). The use of the cook-freeze catering system for school meals. University of Leeds.

Passmore, F. (1977). The Newcastle Hospitals Catering Project. In Glew, G. (Ed.) Catering Equipment and Systems Design. Applied Science Publishers Ltd.

Brunnenkant, W. (1977). A central factory kitchen for the University of Stuttgart, West Germany. In Glew, G. (Ed.) Catering Equipment and Systems Design. Applied Science Publishers Ltd.

Department of Health and Social Security ( 1980). Guidelines on precooked chilled foods.

Paulus, K. , Piekarski, J. & Leistner, L. (1980). Chilled meals: possibilities and limits. In Glew, G. (Ed.) Advances in Catering Technology, 2nd International Symposium on Catering Systems Design , Harrogate, England. Applied Science Publishers Ltd. (In press).

Jacobsen, M. & Koehler, H.H. (1970). Development of rancidity during short term storage of cooked poultry meat. J. Agric. Food Chem 18. 1069.

Glew, G. , Berg, R. & Yam, Y. (1980). Some effects of the presence or absence of oxygen on stored precooked chilled chicken and pork meat. In Glew, G. (Ed.) Advances in Catering Technology, 2nd International Symposium on Catering Systems Design, Harrogate, England. Applied Science Publishers Ltd . (In press).

Zacharias, R. (1980). Chilled meals: sensory quality. In Glew, G. (Ed.) Advances in Catering Technology, 2nd International Symposium on Catering Systems Design, Harrogate, England. Applied Science Publishers Ltd . (In press).

Armstrong, J.F. (1979). Meals on wheels — a new approach. Hospital Equipment and Supplies. Annual Catering Supplement . November.

Starke, C. (1977). Design of a rapid thaw cabinet for precooked frozen food. In Glew G. (Ed.) Catering Equipment and Systems Design. Applied Science Publishers Ltd.

Szczeblowski, J.W. & Nebesky, E.A. (1978). Tray-pack foods. In Paulus, K. (Ed.) How ready are ready-to-serve foods? Karger, Basle.

Davies, R. , Birch, G.G. & Parker, K.J. (1976). Intermediate Moisture Foods. Applied Science Publishers Ltd.

Balintfy, J.L. & Sinha, P. (1978). A non-linear programming approach to preference maximised menu plans. In White, W. W. (Ed.) Computers and Mathematical Programming, NSB Special Publication 502; 97.

Fettes, D.M. (1977). The effect of equipment design on the performance of the oil and quality of food fried. In Glew, G. (Ed.) Catering Equipment and Systems Design. Applied Science Publishers Ltd.

Bengtsson, N. & Dagerskog, M. (1977). Double sided contact- . heating and short wave infrared heating for frying foods. In Glew, G. (Ed) Catering Equipment and Systems Design. Applied Science Publishers Ltd.

Anon. (1979). Griddles uniformly hot surface fries more food faster. Institutions , 84, (7), 103.

Lampi, R.A. , Decareau, R.V. & Hu, K.H. (1980). What's new in food service equipment? In Glew, G. (Ed.) Advances in Catering Technology, 2nd International Symposium on Catering Systems Design , Harrogate, England. Applied Science Publishers Ltd. (In press).

Fischer, S. (1977). Continuous cooking equipment. In Glew, G. (Ed.) Catering Equipment and Systems Design. Applied Science Publishers Ltd.

Sale, A.J.H. (1980). A microwave oven to rapidly thaw and heat portions of food. In Glew, G. (Ed.) Advances in Catering Technology, 2nd International Symposium on Catering Systems Design, Harrogate, England. Applied Science Publishers Ltd. (In press).