Storage Requirements for Ingredients used in Preparation of 25,000 Servings of Products from the 42-Day Menu. Items Prepared Onsite with Summaries of all Items
Final technical rept.
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
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This report breaks down the components of a 42-day menu cycle so that the logistics involved including ambient, chill, frozen and root storage capacity required may be estimated for menu items produced onsite. In addition, the total storage requirements, both central and onsite, have been included.
- Food, Food Service and Nutrition