Quality of beef stew in a hospital chill food-service system
- 1 January 1978
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 72 (1) , 31-37
- https://doi.org/10.1016/s0002-8223(21)05914-9
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURESJournal of Food Science, 1976
- Microbiological Criteria for Food in Military and Federal SpecificationsJournal of Milk and Food Technology, 1976
- TEMPERATURE AND MICROBIAL FLORA OF REFRIGERATED GROUND BEEF GRAVY SUBJECTED TO HOLDING AND HEATING AS MIGHT OCCUR IN A SCHOOL FOODSERVICE OPERATION1Journal of Milk and Food Technology, 1974
- The A.G.S. Food System — Chilled Pasteurized FoodCornell Hospitality Quarterly, 1969
- Sweden's Nacka Hospital Food System Centralizes Preparation and DistributionCornell Hospitality Quarterly, 1966