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dc.creatorRocha, Ada
dc.description.abstractThroughout the nineties the catering industry has been growing (Hurst, 1997). Either in Europe and the US, consumption of food away from home accounts increasing percentages of the total expenditures (Martinez-Tomé, 2000; Stewart et al, 2004; Duquesne et al, 2005). Traditional catering services imply that meal preparation must take place as near to the time of consumption as possible. Production is therefore tighten into a relatively short period of time and this has the effect of significantly increasing staff, equipment and space requirements in comparison to those who choose to use prepared products (Church, 2003). (...)
dc.relation.ispartofCulinary Arts and Sciences VI. Global, National and Local Perspectives
dc.subjectCiências da Saúde, Outras ciências médicas
dc.subjectHealth sciences, Other medical sciences
dc.titleAdded value of minimally processed fruit and vegetables.
dc.typeArtigo em Livro de Atas de Conferência Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.subject.fosCiências médicas e da saúde::Outras ciências médicas
dc.subject.fosMedical and Health sciences::Other medical sciences
Appears in Collections:FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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