SOUS VIDE AND COOK-CHILL PROCESSING FOR THE FOOD INDUSTRY. Sue Ghazala, ed. Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, MD 21704 (800-638-8437; Web site: ISBN: 0-7514-0433-0. 1998. 341 pp. $118.

The title is misleading. Some chapters are out of context. Chapters are often redundant. The introductory “marketing” chapter is almost devoid of any data on the United States. Practitioners are compelled to plow through literally thousands of referenced sentences an…

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