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

by Sue Ghazala (Author) "In recent years the numbers of cases of food poisoning in most European countries has risen dramatically (WHO, 1992) ..." (more)

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Product details

Hardcover: 341 pages
Publisher: Springer; illustrated edition edition (31 Aug 1998)
Language English
ISBN-10: 0751404330
ISBN-13: 978-0751404333
Product Dimensions: 23.4 x 15.2 x 2.8 cm
Average Customer Review: No customer reviews yet. Be the first.
Amazon.co.uk Sales Rank: 653,548 in Books (See Bestsellers in Books)

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Product Description

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.

Inside This Book (Learn More)

First Sentence
In recent years the numbers of cases of food poisoning in most European countries has risen dramatically (WHO, 1992). Read the first page

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