OpenAGRICOLA

Sensory quality of foods after holding in steam table and temperature containment cabinet.

Journal Title:

Foodservice research international.

Journal Volume/Issue:

Dec 2002. v. 13 (4)

Main Author:

Bordi, P.L.

Other Authors:

Yoder, E., Lambert, C., and Cole, C.

Format:

Article

Language:

English

Subjects:

food service
prepared foods
meat products
food handling
food storage
steamers
food processing equipment
temperature
food quality
sensory evaluation
texture
color
food acceptability
duration
appearance (quality)

View in NAL's Catalog:

IND23328435