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

AuthID
 P-00M-5FD
4
Author(s)
Silva, M
·
Dias Teixeira, M
·
Fernandes, M
9
Editor(s)
Arezes,PM;Baptista,JS;Barroso,MP;Carneiro,P;Cordeiro,P;Costa,N;Melo,RB;Miguel,AS;Perestrelo,G
Document Type
Proceedings Paper
Year published
2016
Published
in OCCUPATIONAL SAFETY AND HYGIENE IV
Pages: 417-421 (5)
Conference
12Th International Symposium on Occupational Safety and Hygiene of Portuguese-Society-Of-Occupational-Safety-And-Hygiene(Sho), Date: MAR 23-24, 2016, Location: Guimaraes, PORTUGAL, Sponsors: Portuguese Soc Occupat Safety & Hygiene, Univ Minho, Sch Engn, Univ Porto, Fac Engn, Univ Lisbon, Fac Human Kinet, Polytechn Univ Catalonia, Tech Univ Delft, Faculdade Motricidade Humana, DELTA, EXIM, ACT, European Agcy Safety & Hlth Work, Lavoro
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-85053102771
Wos: WOS:000385237800080
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