Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending

A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may...

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Bibliographic Details
Main Author: Young, Helen M.
Published: Bournemouth University 1986
Subjects:
664
Online Access:http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.371072