Ready or not, the big chill is coming to the marketplace
1990
Chilled foods, minimally cooked and rapidly chilled, are moving into restaurants, grocery stores and homes. This article provides information on the more well-known preparation techniques, sous-vide and modified atmosphere packaging.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Other Subjects
Sous vide
Language
English
Note
2019-12-04
Type
Journal Article; Text
2024-02-28
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
If you notice any incorrect information relating to this record, please contact us at [email protected]