Please use this identifier to cite or link to this item: https://repositorio-aberto.up.pt/handle/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: http://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

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