Sous Vide and cook-chill processing for the food industry

By: Ghazala, Sue [editor]Publication details: Gaithersburg, Md: Aspen Publishers Inc., 1998ISBN: 0751404330Subject(s): Food processing | Food processing, food research, food technology | Food handling | Chilled food | Food preservation | Hazard analysis | Product development | Quality assurance | Food packagingLOC classification: TP493
List(s) this item appears in: Loughry Food Technology Developments
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TP493 GHA (Browse shelf (Opens below)) 1 Available 153776

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