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Sous Vide and Cook-chill Processing for the Food Industry S. Ghazala
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Sous Vide and Cook-chill Processing for the Food Industry
S. Ghazala
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.
341 pages, index
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de agosto de 1998 |
| ISBN13 | 9780751404333 |
| Editores | Chapman and Hall |
| Páginas | 358 |
| Dimensiones | 164 × 236 × 29 mm · 684 g |
| Lengua | Inglés |
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