Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.400968
Title: Texture changes in conventional and sous vide cook-chill foods during thermal processing
Author: Reyner, Angela Claire.
ISNI:       0000 0001 3514 5312
Awarding Body: Leeds Metropolitan University
Current Institution: Leeds Beckett University
Date of Award: 2003
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.400968  DOI: Not available
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