Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book)
- Authors: Sue Ghazala
- Subjects: Cooking, Food & Wine, Canning & Preserving
- Tags: food scientists, food process, international experts, food industry
- Price: $205.31
- Hardcover: 341 pages
- Publisher: Springer Verlag; 1 edition (August 31, 1998)
- Language: English
- ISBN-10: 0751404330
- ISBN-13: 978-0751404333
- Product Dimensions: 9.2 x 6 x 1.1 inches
- Shipping Weight: 1.7 pounds
Product 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.Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) Book Reviews
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