01277nam a2200193Ia 4500 CTU_157947 210402s9999 xx 000 0 und d 664.09 S725 Sous vide and cook-chill processing for the food industry Edited by Sue Ghazala Gaithersburg, Md. Aspen Publishers 1998 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. Food,Food industry and trade,Thực phẩm Packa,Đóng gói,Chế biến và kinh doanh thực phẩm Trọng Hiếu Trung tâm Học liệu Trường Đại học Cần Thơ