Effect of Deep-Fat Fried and Oven Baked in battered/ breaded food products

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/97300

Full metadata record

DC Field	Value	Language
dc.creator	Susana Vicente
dc.date.accessioned	2022-09-11T00:48:33Z	-
dc.date.available	2022-09-11T00:48:33Z	-
dc.date.issued	2013
dc.identifier.other	sigarra:106661
dc.identifier.uri	https://hdl.handle.net/10216/97300	-
dc.language.iso	por
dc.relation.ispartof	International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives - ICCAS 2013
dc.rights	restrictedAccess
dc.subject	Ciências médicas e da saúde
dc.subject	Medical and Health sciences
dc.title	Effect of Deep-Fat Fried and Oven Baked in battered/ breaded food products
dc.type	Artigo em Livro de Atas de Conferência Internacional
dc.contributor.uporto	Faculdade de Farmácia
dc.subject.fos	Ciências médicas e da saúde
dc.subject.fos	Medical and Health sciences
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	View/Open