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Validation study on new isothermal container for hot ready to eat food in catering establishments: Preliminary results
The production methods, in particular the cook-serve method, applied in high production catering establishments, even if inserted in a correct spatial design, it is affected by time-temperature flows characterized by inadequate designed moments during which critical points can be observed. The aim o...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7154607/ https://www.ncbi.nlm.nih.gov/pubmed/32300564 http://dx.doi.org/10.4081/ijfs.2020.8417 |