EN
TR
Modern Catering Sistemi: Cook-Chill
Abstract
Bu derlemede cook-chill (pişir-soğut) yönteminin işlem aşamaları, yöntemin avantaj ve dezavantajları ile sistemin yürütülmesinde kalite kontrol ve HACCP uygulamalarının önemi açıklanmıştır.
Keywords
Details
Primary Language
Turkish
Subjects
-
Journal Section
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Publication Date
April 1, 2003
Submission Date
February 13, 2015
Acceptance Date
-
Published in Issue
Year 2003 Volume: 28 Number: 2
APA
Çopur, Ö. U., & Tamer, C. E. (2003). Modern Catering Sistemi: Cook-Chill. Gıda, 28(2). https://doi.org/10.15237/gida.GD14033
AMA
1.Çopur ÖU, Tamer CE. Modern Catering Sistemi: Cook-Chill. The Journal of Food. 2003;28(2). doi:10.15237/gida.GD14033
Chicago
Çopur, Ö. Utku, and C. Ece Tamer. 2003. “Modern Catering Sistemi: Cook-Chill”. Gıda 28 (2). https://doi.org/10.15237/gida.GD14033.
EndNote
Çopur ÖU, Tamer CE (April 1, 2003) Modern Catering Sistemi: Cook-Chill. Gıda 28 2
IEEE
[1]Ö. U. Çopur and C. E. Tamer, “Modern Catering Sistemi: Cook-Chill”, The Journal of Food, vol. 28, no. 2, Apr. 2003, doi: 10.15237/gida.GD14033.
ISNAD
Çopur, Ö. Utku - Tamer, C. Ece. “Modern Catering Sistemi: Cook-Chill”. Gıda 28/2 (April 1, 2003). https://doi.org/10.15237/gida.GD14033.
JAMA
1.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, Apr. 2003, doi:10.15237/gida.GD14033.
Vancouver
1.Ö. Utku Çopur, C. Ece Tamer. Modern Catering Sistemi: Cook-Chill. The Journal of Food. 2003 Apr. 1;28(2). doi:10.15237/gida.GD14033
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https://doi.org/10.1111/jfpp.16887