This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biologic……続きを見る
This book covers food safety requirements, food safety auditing, recommendations and how to implement the recommendations including prevention of food poisoning.
It deals with entire food safety pro……続きを見る
Dalla catena del freddo alla cottura a bassa temperatura, le innovazioni sistemiche della moderna cucina professionale sono sempre legate a questioni “termiche”. Per abitudine, il concetto della con……続きを見る
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 conc……続きを見る
