Sous Vide and cook-chill processing for the food industry
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: TP493Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book - Standard loan | CAFRE Loughry Library | TP493 GHA (Browse shelf(Opens below)) | 1 | Available | 153776 |
Browsing CAFRE Loughry Library shelves Close shelf browser (Hides shelf browser)
TP493 DEL Cold and chilled storage technology | TP493 DEL Cold and chilled storage technology | TP493 DOS Principles of refrigeration | TP493 GHA Sous Vide and cook-chill processing for the food industry | TP493 KEN/REF Managing Frozen Foods | TP493 LIG Cook-chill catering: technology and management | TP493 MAL Frozen food technology |
There are no comments on this title.