TIME AND TEMPERATURE ANALYSIS OF A SCHOOL LUNCH MEAL PREPARED IN A COMMISSARY WITH CONVENTIONAL VERSUS COOK-CHILL SYSTEMS

✍ Scribed by TAEHEE KIM; CAROL W. SHANKLIN

• Book ID: 111336366
• Publisher: John Wiley and Sons
• Year: 1999
• Weight: 553 KB
• Volume: 11
• Category: Article
• ISSN: 1524-8275
• DOI: 10.1111/j.1745-4506.1999.tb00169.x