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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Formato: Libro
Lenguaje:Undetermined
Publicado: Gaithersburg, Md. Aspen Publishers 1998
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