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
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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
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Emner | råvarer konservering sous vide vakuumpakking storhusholdning
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