| Autor: |
Janel. Rollin, M. Eileen Matthews |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Journal of food protection. 40(11) |
| ISSN: |
1944-9097 |
| Popis: |
Temperature histories during the chilling process under actual operating conditions in a school cook/chill foodservice system and in laboratory experiments show it was not possible to chill cooked entrees to 45 F (7 C) or below within 4 h when entrees were stored in walk-in refrigerators. Consideration should be given to equipment designed for the chilling process before converting to cook/chill foodservice systems. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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