Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/99894| Author(s): | Viegas, Olga Casal, S. Rocha, C. Gonçalves, M. Pinho, Olívia Alexandre, V. |
| Title: | Effect of deep-fat fried and oven baked in battered/breaded food products |
| Issue Date: | 2013 |
| Subject: | Ciências da Saúde, Ciências da saúde Health sciences, Health sciences |
| Scientific areas: | Ciências médicas e da saúde::Ciências da saúde Medical and Health sciences::Health sciences |
| URI: | https://hdl.handle.net/10216/99894 |
| 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: | FCNAUP - Artigo em Livro de Atas de Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 47122.pdf Restricted Access | 993.33 kB | Adobe PDF | Request a copy from the Author(s) |
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