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Effect of Deep-Fat Fried and Oven Baked in battered/ breaded food products
Title
Effect of Deep-Fat Fried and Oven Baked in battered/ breaded food products
Type
Article in International Conference Proceedings Book
Year
2013
Authors
Susana Vicente
(Author)
FFUP
Conference proceedings International
Title:
International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives - ICCAS 2013
Search for Conference Proceedings Publications
Pages: 166-171
International Conference on Culinary Arts and Sciences VIII – Global, Local and National Perspectives – ICCAS 2013
Porto, Portugal, 19 a 21 de Junho 2013
Scientific classification
FOS:
Medical and Health sciences
Other information
Language:
Portuguese
Type (Professor's evaluation):
Scientific
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