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

By Sue, Ghazala and Sue Ghazala

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"