Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing Hospital cook/chill foodservice systems
- 1 July 1979
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 75 (1) , 34-37
- https://doi.org/10.1016/s0002-8223(21)05278-0
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- II. Quality assessment of beef loaves utilizing HACCP models: HACCP models for quality control of entree production in hospital foodservice systemsJournal of the American Dietetic Association, 1978
- HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURESJournal of Food Science, 1976
- Chilled food systems1: Effects of chilled holding on quality of beef loavesJournal of the American Dietetic Association, 1975