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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