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/10216/99894

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DC Field	Value	Language
dc.creator	Viegas, Olga
dc.creator	Casal, S.
dc.creator	Rocha, C.
dc.creator	Gonçalves, M.
dc.creator	Pinho, Olívia
dc.creator	Alexandre, V.
dc.date.accessioned	2022-09-08T11:33:01Z	-
dc.date.available	2022-09-08T11:33:01Z	-
dc.date.issued	2013
dc.identifier.other	sigarra:47122
dc.identifier.uri	https://hdl.handle.net/10216/99894	-
dc.language.iso	eng
dc.relation.ispartof	International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives - ICCAS 2013
dc.rights	restrictedAccess
dc.subject	Ciências da Saúde, Ciências da saúde
dc.subject	Health sciences, 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 Ciências da Nutrição e Alimentação
dc.subject.fos	Ciências médicas e da saúde::Ciências da saúde
dc.subject.fos	Medical and Health sciences::Health sciences
Appears in Collections:	FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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