Publicações

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

Author(s)

Silva, M

Oliveira, P

Dias Teixeira, M

Fernandes, M

Editor(es)

Perestrelo G.Arezes P.M.Barroso M.P.Carneiro P.Cordeiro P.Costa N.Miguel A.S.Melo R.B.Baptista J.S.

Tipo de Documento

Proceedings Paper

Year published

2016

Publicado

in Occupational Safety and Hygiene IV - Selected, Extended and Revised Contributions from the International Symposium Occupational Safety and Hygiene, 2016

Páginas: 417-421

Conference

International Symposium Occupational Safety and Hygiene, 2016, Date: 23 March 2016 through 24 March 2016

Indexing

Scopus^®

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Publication Identifiers

SCOPUS: 2-s2.0-84979709404

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

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