Sous vide and cook-chill processing for the food industry
By: edited by Sue Ghazala.
Contributors: Ghazala, Sue.
Series: A Chapman & Hall food science book
Publisher: Aspen Publishers; Springer
Published: 1998
Place of publication: Gaithersburg, Md
Language: eng
Number of pages: 341
Subjects: Food -- Packaging; Food industry and trade
Notes: Includes bibliographical references and index.