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  • Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade [2017]

    Category:
    Artículos
    Authors:
    José Mario Díaz Fernández , Adriana Laca Pérez , Mónica Herrero Vázquez , L. A. Calderón
    Date:
    01 of January of 2017
    It Is a Part of:
    International Journal of Life Cycle Assessment