Sous Vide and Cook-chill Processing for the Food Industry - S. Ghazala - Books - Chapman and Hall - 9780751404333 - August 31, 1998
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S. Ghazala
Sous Vide and Cook-chill Processing for the Food Industry

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Presents a comprehensive overview of the sous vide and cook-chill techniques that are commercially used for the food industry. This book is useful for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

341 pages, index

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 31, 1998
ISBN13 9780751404333
Publishers Chapman and Hall
Pages 358
Dimensions 164 × 236 × 29 mm   ·   684 g
Language English  

Mere med samme udgiver

See all of S. Ghazala ( e.g. Hardcover Book )