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.
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