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Sous vide and cook-chill processing for the food industry

Name: Sous vide and cook-chill processing for the food industry

File size: 717mb

Language: English

Rating: 4/10

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The first € price and the £ and $ price are net prices, subject to local VAT. Prices indicated with * include VAT for books; the €(D) includes 7% for. Germany, the. 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. Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) [Sue Ghazala] on nesspoppfrasop.site *FREE* shipping on.

Sous Vide and Cook-Chill Processing for the Food Industry () Ghazala, Sue (Author) ] { Hardcover } [Sue Ghazala] on nesspoppfrasop.site *FREE* shipping. Sous vide and cook-chill processing for the food industry / edited by Sue Ghazala time-temperature integrators for process impact evaluation in the cook-chill.

Results 1 - 11 of 11 Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) by Sue Ghazala.

Springer Verlag. This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact. Sue, Ghazala is the author of Sous Vide and Cook-Chill Processing for the Food Industry ( avg rating, 1 rating, 0 reviews, published ). The first € price and the £ and $ price are net prices, subject to local VAT.

Prices indicated with * include VAT for books; the €(D) includes 7% for. Germany, the. 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.

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