Modernizing the preparation of the Malaysian mixed rice dish (MRD) with cook-chill central kitchen and implementation of HACCP
This paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program. The preparation of the MRD is commonly associated with the tra...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier
2020
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/86802/1/Modernizing%20the%20preparation%20of%20the%20Malaysian%20mixed.pdf |
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