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Heat transfer during cooling of entrees chilled in bulk in cook/chill foodservice systems

Thesis--Wisconsin. / Includes bibliographical references (leaves 152-156).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609134965
Date January 1976
CreatorsRollin, Jane Louise,
PublisherMadison, Wis. : University of Wisconsin,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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