Review: the sensory quality of foods produced by conventional and enhanced cook-chill methods

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Bibliographic Details
Published in:International journal of food science & technology 1990-06, Vol.25 (3), p.247-259
Main Authors: Mason, L.H, Church, I.J, Ledward, D.A, Parsons, A.L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Catering and ready-to-eat meal industries
cold storage
cook-chill system
Food industries
food quality
food service
foods
Fundamental and applied biological sciences. Psychology
literature reviews
oxidation
sensory evaluation
shelf life
sous vide
tba
vacuum packaging
Online Access:Get full text
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ISSN:0950-5423
1365-2621