Sue Ghazala

(Author)

Sous Vide and Cook-Chill Processing for the Food Industry (1998)Hardcover - 1998, 31 August 1998

Sous Vide and Cook-Chill Processing for the Food Industry (1998)
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Part of Series
Chapman & Hall Food Science Book
Print Length
342 pages
Language
English
Publisher
Springer
Date Published
31 Aug 1998
ISBN-10
0751404330
ISBN-13
9780751404333

Description

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.

Product Details

Author:
Sue Ghazala
Book Edition:
1998
Book Format:
Hardcover
Country of Origin:
US
Date Published:
31 August 1998
Dimensions:
23.39 x 15.6 x 2.06 cm
ISBN-10:
0751404330
ISBN-13:
9780751404333
Language:
English
Location:
New York, NY
Pages:
342
Publisher:
Weight:
684.92 gm

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