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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/44044

Title: Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade
Author(s): Calderón, L. A.
Herrero Vázquez, Mónica
Laca Pérez, Adriana
Díaz Fernández, José Mario
Issue date: 2017
Publisher version: http://dx.doi.org/10.1007/s11367-017-1326-7
Citation: International Journal of Life Cycle Assessment, 23(4), p. 11–823 (2017); doi:10.1007/s11367-017-1326-7
Format extent: p. 11–823
URI: http://hdl.handle.net/10651/44044
ISSN: 0948-3349
Project id.: FICYT/IDI/2018/00127
Appears in Collections:Artículos
Ingeniería Química y Tecnología del Medio Ambiente
Investigaciones y Documentos OpenAIRE

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