Sous vide and cook-chill processing for the food industry

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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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Dades bibliogràfiques
Format:	Llibre
Idioma:	Undetermined
Publicat:	Gaithersburg, Md. Aspen Publishers 1998
Matèries:	Food,Food industry and trade,Thực phẩm Packa,Đóng gói,Chế biến và kinh doanh thực phẩm
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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