A study on the implementation of the sous vide technology in hotel and restaurant organisations in Norway : final research report

Reidar J. Mykletun ... [et al.]
Bok · Språk ikke angitt · 2003

Utgitt	Stavanger : Norwegian School of Hotel Management , 2003
Opplysninger	"The project was supported by Norwegian Research Council... [and] was conducted in cooperation with Norconserv, Stavanger, Norwegian Institute of Culinary Arts, Stavanger, Norwegian Hospitality Association (RBL), Oslo" - tittelsiden. - Grant no. : 130842/510. - Medforfattere: Kirsti M. Lærdal, Asta Stasuakaite, Christina Simonsen, Aase Worre, Halvor Hedenstad. - Prosjekt: Bedre lønnsomhet ved bruk av ny teknologi til lett varmebehandlede måltider
Emner	råvarer konservering sous vide vakuumpakking storhusholdning