The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

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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...

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Bibliographic Details
Main Authors:	Coorey, Ranil, Ng, D., Jayamanne, V., Buys, E., Munyard, S., Mousley, C., Njage, P., Dykes, Gary
Format:	Journal Article
Published:	Institute of Food Technologists 2018
Online Access:	http://hdl.handle.net/20.500.11937/68860

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