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Le sous-vide et les technologies actuelles en cuisine
François Choain, Philippe NoëlHow much do you like this book?
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La démarche des auteurs est de montrer sous forme d’une progression logique comment le sous-vide doit être intégré à l’entreprise. De la conception des implantations, aux mises en fabrication en passant par le choix des machines et le strict respect de la méthode HACCP, ce livre aidera à faire les bons choix au travers d’une réglementation dense et compliquée. Il apporte aux étudiants de MAN et BTS les connaissances nécessaires concernant ces technologies modernes. Cet ouvrage met en lumière les nouveautés en matière de cuisson des aliments sous une forme facile à lire.
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Language:
french
Pages:
80
ISBN 10:
220603316X
ISBN 13:
9782206033167
File:
PDF, 39.84 MB
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IPFS:
CID , CID Blake2b
french0
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