Sous vide and cook-chill processing for the food industry
Auteur :
Ghazala, S.
Éditeur :
Ghazala, S.
ISBN :
9780751404333
Date de publication :
1 août 1998
Dimensions :
23,4 x 15,6 x 2,1 cm
Poids :
1520 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Presents a comprehensive overview of the sous vide and cook-chill techniques that are commercially used for the food industry. This book is useful for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.