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.
| Original language | Danish |
|---|---|
| Journal | Scandinavian Food & Drink |
| Volume | 8 |
| Issue number | 3 |
| Pages (from-to) | 10-14 |
| Publication status | Published - 1997 |
| Externally published | Yes |