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.