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

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