| Translated title of the contribution | The use of high conductivity inserts to improve the cooling of cooked foods |
|---|---|
| Original language | English |
| Pages (from-to) | 49 - 53 |
| Journal | Journal of Food Engineering |
| Volume | 45 |
| Publication status | Published - 2000 |
The use of high conductivity inserts to improve the cooling of cooked foods
LP Ketteringham, SJ James
Research output: Contribution to journal › Article (Academic Journal) › peer-review