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THE < SOUS-VIDE > SYSTEM FOR PREPARING CHILLED MEALS.

Author(s) : SCHAFHEITLE J. M.

Type of article: Article

Summary

THOUGHTS ON THE ADVANTAGES OF VACUUM-COOKING FOR PREPARED FOODSTUFFS. RECOMMENDATIONS FOR PREPARING DISHES WITH MEAT, FISH AND SHELLFISH OR VEGETABLES. SOME DATA ON THE EUROPEAN REGULATIONS CONCERNING VACUUM-COOKING. (Bibliogr. int. CDIUPA, FR., 90-266215.

Details

  • Original title: THE < SOUS-VIDE > SYSTEM FOR PREPARING CHILLED MEALS.
  • Record ID : 1991-1427
  • Languages: English
  • Subject: Regulation
  • Source: Br. Food J. - vol. 92 - n. 5
  • Publication date: 1990

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