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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Другие темы
Sous vide
Язык
Английский
Примечание
2019-12-04
Тип
Journal Article; Text
2024-02-28
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]