The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers
© 2018 Institute of Food Technologists®. In recent decades, the demand for ready-to-eat (RTE) food items prepared by the food catering sector has increased together with the value of cook-serve, cook-chill, and cook-freeze food products. The technologies by which foods are cooked, chilled, refrigera...
| Main Authors: | , , , , , , , |
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| Format: | Journal Article |
| Published: |
Institute of Food Technologists
2018
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| Online Access: | http://hdl.handle.net/20.500.11937/68860 |