Reducing Energy Loss in Foodservice Operations:Energy loss from convection ovens in foodservice operations can be reduced by eliminating oven preheating

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Material type: Text

TextPublication details: July 1982Description: 67 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		36;7	Available		JA03285

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