AED 2,259

Description

Language: English.
Binding: Hardcover.
Publisher: Chapman and Hall.
Genre: Technology & Engineering.
ISBN: 9780751404333, 9780751404333.
Pages: 342.

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. Language: English Binding: Hardcover Publisher: Chapman and Hall Genre: Technology & Engineering ISBN: 9780751404333, 9780751404333 Pages: 342 Imprint: Chapman and Hall Height: 234 mm Length: 156 mm Weight: 1520 gr

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