Please use this identifier to cite or link to this item: http://hdl.handle.net/10216/99473
Author(s): Rocha, Ada
Title: Added value of minimally processed fruit and vegetables.
Issue Date: 2008
Abstract: Throughout the nineties the catering industry has been growing (Hurst, 1997). Either in Europe and the US, consumption of food away from home accounts increasing percentages of the total expenditures (Martinez-Tomé, 2000; Stewart et al, 2004; Duquesne et al, 2005). Traditional catering services imply that meal preparation must take place as near to the time of consumption as possible. Production is therefore tighten into a relatively short period of time and this has the effect of significantly increasing staff, equipment and space requirements in comparison to those who choose to use prepared products (Church, 2003). (...)
Subject: Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
URI: http://hdl.handle.net/10216/99473
Source: Culinary Arts and Sciences VI. Global, National and Local Perspectives
Document Type: Artigo em Livro de Atas de Conferência Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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