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Sous Vide and Cook-Chill Processing for the Food Industry (Hardcover, 1998 ed.) Loot Price: R5,637
Discovery Miles 56 370
Repayment Terms: R528 pm x 12*
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Sous Vide and Cook-Chill Processing for the Food Industry (Hardcover, 1998 ed.): Sue Ghazala

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

Sue Ghazala

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Loot Price R5,637 Discovery Miles 56 370 | Repayment Terms: R528 pm x 12*

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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 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.

General

Imprint: Chapman and Hall
Country of origin: United Kingdom
Release date: August 1998
First published: 1998
Authors: Sue Ghazala
Dimensions: 234 x 156 x 29mm (L x W x T)
Format: Hardcover
Pages: 342
Edition: 1998 ed.
ISBN-13: 978-0-7514-0433-3
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-7514-0433-0
Barcode: 9780751404333

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