The Influence of the Quality of the Cooking Oil from the Frying Process in Food Safety-Case Study in the Catering Industry

AuthID
 P-00K-P9C
4
Author(s)
Silva, M
·
Dias Teixeira, M
·
Fernandes, M
1
Editor(s)
Perestrelo G.Arezes P.M.Barroso M.P.Carneiro P.Cordeiro P.Costa N.Miguel A.S.Melo R.B.Baptista J.S.
Document Type
Proceedings Paper
Year published
2016
Published
in Occupational Safety and Hygiene IV - Selected, Extended and Revised Contributions from the International Symposium Occupational Safety and Hygiene, 2016
Pages: 417-421
Conference
International Symposium Occupational Safety and Hygiene, 2016, Date: 23 March 2016 through 24 March 2016
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84979709404
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