Repositorio Institucional de la Universidad de Oviedo

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:

Calderón, L. A.; Herrero Vázquez, Mónica; Laca Pérez, Adriana; Díaz Fernández, José Mario

Publication date:

2017

Publisher version:

http://dx.doi.org/10.1007/s11367-017-1326-7

Citación:

International Journal of Life Cycle Assessment, 23(4), p. 11–823 (2017); doi:10.1007/s11367-017-1326-7

Descripción física:

p. 11–823

URI:

http://hdl.handle.net/10651/44044

ISSN:

0948-3349

DOI:

10.1007/s11367-017-1326-7