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Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Chapman & Hall Food Science Book)
Sous Vide and CookChill Processing for the Food Industry - Chapman & Hall Food Science Book
Author: Sue Ghazala
This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to ass...  more »
ISBN-13: 9780751404333
ISBN-10: 0751404330
Publication Date: 8/31/1998
Pages: 341
Edition: 1
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Publisher: Springer Verlag
Book Type: Hardcover
Members Wishing: 0
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