Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade
Crossref DOI link: https://doi.org/10.1007/s11367-017-1326-7
Published Online: 2017-05-30
Published Print: 2018-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Calderón, Luis Alberto
Herrero, Mónica
Laca, Adriana
Díaz, Mario
Funding for this research was provided by:
Universidad de Oviedo
License valid from 2017-05-30