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Sous Vide and Cook-chill Processing for the Food Industry
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 subje
$401.95
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 Evaluation of Seafood Freshness and Quality $230.00   |  Principles and Practices of Winemaking $380.95 |  Malts and Malting $216.95 |  Fats and Oils $342.95 |  Physico-Chemical Aspects of Food Processing $450.95 |  Crystallization in Foods $332.95 |
