Abstract
Definition Cook-freeze is a specialised food production and distribution system for prolonging the life of prepared and cooked food by rapid freezing, storage at very low temperatures and regenerating (reheating) at the time of service.
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© 1992 Macmillan Publishers Limited
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Hayter, R. (1992). Cook-freeze. In: Food Preparation and Cooking. HCTB Macmillan Mastercraft. Palgrave, London. https://doi.org/10.1007/978-1-349-13181-5_26
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DOI: https://doi.org/10.1007/978-1-349-13181-5_26
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-59161-1
Online ISBN: 978-1-349-13181-5
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