Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book)

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  • 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.
  • Author:
    Sue Ghazala
    Binding:
    Hardcover
    Dewey Decimal Number:
    664.09
    EAN:
    9780751404333
    Edition:
    1
    ISBN:
    0751404330
    Label:
    Springer Verlag
    Languages:
    English
    List Price:
    $229.00
    Manufacturer:
    Springer Verlag
    Number Of Items:
    1
    Number Of Pages:
    341
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1998-08-31
    Publisher:
    Springer Verlag
    Studio:
    Springer Verlag
    Title:
    Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book)

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