British Food Journal: Volume 89 Issue 2
Strapline:
An international multi-disciplinary journal for the dissemination of food-related research
Subject:
Table of contents
COOK‐CHILL CATERING
The controversial cook‐chill catering system, scheduled to be introduced into some Welsh hospitals this year, has been severely criticised by leading food experts.
118
RECENT CHANGES IN EATING HABITS: Research by one of the country's major food retailers to assist and cater for the increasing move towards more healthy and nutritional food
The research being carried out by supermarkets and food chain‐stores to assist and cater for the shift towards healthy eating is briefly discussed, with particular reference to…
217
REGISTRATION OF FOOD PREMISES: The Institution of Environmental Health Officers return to this much discussed question of whether all food premises should come under official control and registration in the interests of the communities health, safety and welfare
The Institution of Environmental Health Officers discusses the question of whether all food premises should come under official control and registration in the interests of the…
28
PREVENTION OF MEAT TOUGHNESS: A description of some of the research that has been undertaken to overcome the problems of meat toughness
Consumer complaints about meat toughness have persisted for years. Work has been conducted by the Meat Research Institute on this problem. Electrical stimulation of carcasses and…
46
ISSN:
0007-070Xe-ISSN:
1758-4108ISSN-L:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris