Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending
By: byHelen Young.
Contributors: Dorset Institute of Higher Education.; Dorset Institute of Higher Education. Department of Catering and Hotel Administration.
Publisher: Department of Catering and Hotel Administration, Dorset Institute of Higher Education
Published: 1986
Place of publication: [Poole]
Language: eng
Notes: Thesis (Ph.D.) - Dorset Institute of Higher Education, Poole, 1986.