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Chilled foods: the state of the art by
Publication details: Barking : Elsevier, 1990
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.0285 CHI.

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Sous Vide and cook-chill processing for the food industry by
Publication details: Gaithersburg, Md: Aspen Publishers Inc., 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 GHA.

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