Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/97300| Author(s): | Susana Vicente |
| Title: | Effect of Deep-Fat Fried and Oven Baked in battered/ breaded food products |
| Issue Date: | 2013 |
| Subject: | Ciências médicas e da saúde Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| URI: | https://repositorio-aberto.up.pt/handle/10216/97300 |
| Source: | International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives - ICCAS 2013 |
| Document Type: | Artigo em Livro de Atas de Conferência Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FFUP - Artigo em Livro de Atas de Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 106661.pdf Restricted Access | atigo em livro de atas de conf internacional | 993.34 kB | Adobe PDF | Request a copy from the Author(s) |
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