Sous vide and cook-chill processing for the food industry

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 proc...

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Chi tiết về thư mục
Định dạng:	Sách
Ngôn ngữ:	Undetermined
Được phát hành:	Gaithersburg, Md. Aspen Publishers 1998
Những chủ đề:	Food,Food industry and trade,Thực phẩm Packa,Đóng gói,Chế biến và kinh doanh thực phẩm
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ


LEADER	01277nam a2200193Ia 4500
001	CTU_157947
008	210402s9999 xx 000 0 und d
082			\|a 664.09
082			\|b S725
245		0	\|a Sous vide and cook-chill processing for the food industry
245		0	\|c Edited by Sue Ghazala
260			\|a Gaithersburg, Md.
260			\|b Aspen Publishers
260			\|c 1998
520			\|a 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 assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.
650			\|a Food,Food industry and trade,Thực phẩm
650			\|x Packa,Đóng gói,Chế biến và kinh doanh thực phẩm
904			\|i Trọng Hiếu
980			\|a Trung tâm Học liệu Trường Đại học Cần Thơ

Sous vide and cook-chill processing for the food industry

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