| Translated title of the contribution | Improving the chilling of cooked savoury pies using a two-stage chilling process |
|---|---|
| Original language | English |
| Title of host publication | Food Factory of the Future 4, France 4-5th June 2008 |
| Publication status | Published - 2008 |
Improving the chilling of cooked savoury pies using a two-stage chilling process
C James, SJ James, S Albert, Y Senso Caballero
Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)