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...
Bewaard in:
| Formaat: | Boek |
|---|---|
| Taal: | Undetermined |
| Gepubliceerd in: |
Gaithersburg, Md.
Aspen Publishers
1998
|
| Onderwerpen: | |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Gelijkaardige items
-
Process de fabrication: La fabrication de plats cuisinés sous vide à base de poisson
door: Philippe Mayade
Gepubliceerd in: (1999) -
Essentials of food process engineering
door: Rao, Chandra Gopala
Gepubliceerd in: (2006) -
Food processing industry in Japan
door: Ishida, Akira
Gepubliceerd in: (1978) -
Fundamentals of food process engineering
door: Toledo, Romeo T
Gepubliceerd in: (2018) -
Food biochemistry and food processing
Gepubliceerd in: (2006)