Sous Vide and Cook-Chill Processing for the Food Industry

by Sue, Ghazala and Sue Ghazala

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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... This description may be from another edition of this product.

Format:Hardcover

Language:English

ISBN:0751404330

ISBN13:9780751404333

Release Date:August 1998

Publisher:Springer

Length:342 Pages

Weight:1.82 lbs.

Dimensions:0.8" x 6.1" x 9.2"

Related Subjects

Agricultural Sciences Canning & Preserving Chemistry Cooking Cooking Engineering Food Science General & Reference Holiday Cooking Industrial, Manufacturing & Operational Systems

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Sous Vide and Cook-Chill Processing for the Food Industry

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