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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| Format: | Book |
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| Language: | Undetermined |
| Published: |
Gaithersburg, Md.
Aspen Publishers
1998
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| Institutions: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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