Technical developments in the provision of school meals.
This paper first describes traditional methods of providing school meals and the difficulties associated with those methods. Newer methods including convenience products, cook-freeze and cook-chill systems are described together with their effects on microbial growth, nutrient retention and food sensory properties.
D005511:Food Handling; D005516:Food Microbiology; D005522:Food Services; D006801:Humans; D009747:Nutritional Physiological Phenomena; D012574:Schools; D013649:Taste; D006113:United Kingdom