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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