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  • Service temperature preservation

    by Massimo Spigaroli, Davide Cassi ...
    Series series i Professionali
    From blast chilling to low temperature cooking, modern systematic innovations in the food service industry have largely been linked to thermal treatments. We tend to automatically associate the concept of preservation with refrigeration and freezing, but this habit of mind is beginning to show its limitations, particularly in those contexts where quality and efficiency must coexist. Prof. Davide ... Read more

    $10.99 USD or Free with Kobo Plus