Developments in cook-chill and sous vide processing

Improving the thermal Processing of Foods

Volumn , Issue , 2004, Pages 152-174

  Ghazala, S ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902947188     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-730-3.50012-7     Document Type: Chapter

References (24)

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