Energy-efficient cooking systems, food preparation facilities, and human diets
This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i. e. at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been...
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| Language: | en |
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Cranfield University
2010
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| Online Access: | http://hdl.handle.net/1826/4240 |