Abstract
The article give a status for the use of prepared food products in the catering sector and discusses the experiences with product development based on co-operation and negotiations between catering kitchens, whole-salers and manufacturers, mediated by researchers.
Originalsprog | Dansk |
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Tidsskrift | Scandinavian Food & Drink |
Vol/bind | 8 |
Udgave nummer | 3 |
Sider (fra-til) | 10-14 |
Status | Udgivet - 1997 |
Udgivet eksternt | Ja |