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

Year 2003, , - , 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.  

Keywords

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Modern Catering Sistemi: Cook-Chill

Year 2003, , - , 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.

Keywords

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There are 0 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Ö. Utku Çopur This is me

C. Ece Tamer This is me

Publication Date April 1, 2003
Published in Issue Year 2003

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. GIDA. 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”, GIDA, 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 (April 2003). https://doi.org/10.15237/gida.GD14033.
JAMA Çopur ÖU, Tamer CE. Modern Catering Sistemi: Cook-Chill. GIDA. 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. GIDA. 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

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