Sous vide cook-chill technology
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01307.x/fullpdf
Reference120 articles.
1. Applying HACCP to sous vide products;Adams;Food Technology,1991
2. Anon. 1987 Sealed with a hiss Meat Processing 66
3. Anon 1990 the cook-chill trade 53 59
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