An assessment of Cook-Chill Foodservice Systems
Cook-Chill Foodservice System was a new alternative foodservice system in the 1960s. Food items in Cook-Chill Foodservice Systems are prepared and chilled in advance of service, stored in inventory, and then rethermalized before consumption. The purpose of this research was to evaluate Cook-Chill Sy...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27183 |