title: Technical developments in the provision of school meals.
abstract: 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.
mesh_terms: D005511:Food Handling; D005516:Food Microbiology; D005522:Food Services; D006801:Humans; D009747:Nutritional Physiological Phenomena; D012574:Schools; D013649:Taste; D006113:United Kingdom