Druck auf Anfrage Neuware - Printed after ordering - 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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Bibliographic Details

Title: Sous Vide and Cook-Chill Processing for the Food Industry
Publisher: Springer US, Copernicus
Publication Date: 1998
Language: English
ISBN 10: 0751404330
ISBN 13: 9780751404333
Binding: Buch
Condition: Neu
Dimensions: 241 millimeters width by 160 millimeters height by 25 millimeters depth
Weight: 711 grams

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Synopsis

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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AHA-BUCH GmbH
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