Macronutrient composition of cooked dishes for patients with Phenylketonuria

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/93494

Full metadata record

DC Field	Value	Language
dc.creator	Pimentel, Filipa
dc.creator	Alves, Rita
dc.creator	Costa, Anabela
dc.creator	Torres, Duarte
dc.creator	Almeida, M.
dc.creator	Oliveira, M.
dc.creator	Oliveira, Bruno
dc.date.accessioned	2019-02-07T23:27:19Z	-
dc.date.available	2019-02-07T23:27:19Z	-
dc.date.issued	2013
dc.identifier.other	sigarra:47130
dc.identifier.uri	https://repositorio-aberto.up.pt/handle/10216/93494	-
dc.description	[Resumo]
dc.description.abstract	[Abstract]
dc.language.iso	eng
dc.relation.ispartof	International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives - ICCAS 2013
dc.rights	restrictedAccess
dc.subject	Ciências da Saúde, Ciências da saúde
dc.subject	Health sciences, Health sciences
dc.title	Macronutrient composition of cooked dishes for patients with Phenylketonuria
dc.type	Artigo em Livro de Atas de Conferência Internacional
dc.contributor.uporto	Faculdade de Ciências da Nutrição e Alimentação
dc.subject.fos	Ciências médicas e da saúde::Ciências da saúde
dc.subject.fos	Medical and Health sciences::Health sciences
Appears in Collections:	FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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