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A Modern Catering System: Cook-Chill (Turkish with English Abstract)

Year 2003, Volume: 28 Issue: 2, - , 01.04.2003

Ö. Utku Çopur C. Ece Tamer

https://doi.org/10.15237/gida.GD14033
Cited By: 1

Abstract

In this study, processing steps and advantages & disadvantages of cook-chill method was explained. Importance of quality control and HACCP practices in application of the system was outlined.  

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Modern Catering Sistemi: Cook-Chill

Year 2003, Volume: 28 Issue: 2, - , 01.04.2003

Ö. Utku Çopur C. Ece Tamer

https://doi.org/10.15237/gida.GD14033
Cited By: 1

Abstract

Bu derlemede cook-chill (pişir-soğut) yönteminin işlem aşamaları, yöntemin avantaj ve dezavantajları ile sistemin yürütülmesinde kalite kontrol ve HACCP uygulamalarının önemi açıklanmıştır.

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Details

Primary Language Turkish
Authors

Ö. Utku Çopur This is me

C. Ece Tamer This is me

Publication Date April 1, 2003
Published in Issue Year 2003 Volume: 28 Issue: 2

Cite

APA Çopur, Ö. U., & Tamer, C. E. (2003). Modern Catering Sistemi: Cook-Chill. Gıda, 28(2). https://doi.org/10.15237/gida.GD14033
AMA Çopur ÖU, Tamer CE. Modern Catering Sistemi: Cook-Chill. The Journal of Food. April 2003;28(2). doi:10.15237/gida.GD14033
Chicago Çopur, Ö. Utku, and C. Ece Tamer. “Modern Catering Sistemi: Cook-Chill”. Gıda 28, no. 2 (April 2003). https://doi.org/10.15237/gida.GD14033.
EndNote Çopur ÖU, Tamer CE (April 1, 2003) Modern Catering Sistemi: Cook-Chill. Gıda 28 2
IEEE Ö. U. Çopur and C. E. Tamer, “Modern Catering Sistemi: Cook-Chill”, The Journal of Food, vol. 28, no. 2, 2003, doi: 10.15237/gida.GD14033.
ISNAD Çopur, Ö. Utku - Tamer, C. Ece. “Modern Catering Sistemi: Cook-Chill”. Gıda 28/2 (April2003). https://doi.org/10.15237/gida.GD14033.
JAMA Çopur ÖU, Tamer CE. Modern Catering Sistemi: Cook-Chill. The Journal of Food. 2003;28. doi:10.15237/gida.GD14033.
MLA Çopur, Ö. Utku and C. Ece Tamer. “Modern Catering Sistemi: Cook-Chill”. Gıda, vol. 28, no. 2, 2003, doi:10.15237/gida.GD14033.
Vancouver Çopur ÖU, Tamer CE. Modern Catering Sistemi: Cook-Chill. The Journal of Food. 2003;28(2).

Cited By

Effects of cooking methods on the quality and safety of crayfish ( Astacus leptodactylus Eschscholtz, 1823) during chilled storage
Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.16887