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

dc.contributor.author	Calderón, L. A.
dc.contributor.author	Herrero Vázquez, Mónica
dc.contributor.author	Laca Pérez, Adriana
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2017-10-31T10:48:08Z
dc.date.available	2017-10-31T10:48:08Z
dc.date.issued	2017
dc.identifier.citation	International Journal of Life Cycle Assessment, 23(4), p. 11–823 (2017); doi:10.1007/s11367-017-1326-7
dc.identifier.issn	0948-3349
dc.identifier.uri	http://hdl.handle.net/10651/44044
dc.format.extent	p. 11–823
dc.language.iso	eng
dc.relation.ispartof	International Journal of Life Cycle Assessment
dc.rights	© Springer-Verlag Berlin Heidelberg 2017
dc.rights	CC Reconocimiento - No Comercial - Sin Obra Derivada 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019747174&doi=10.1007%2fs11367-017-1326-7&partnerID=40&md5=3a61146bc7aa85dd5104d16c3047caf0
dc.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
dc.type	journal article
dc.identifier.doi	10.1007/s11367-017-1326-7
dc.relation.projectID	FICYT/IDI/2018/00127
dc.relation.publisherversion	http://dx.doi.org/10.1007/s11367-017-1326-7
dc.rights.accessRights	open access
dc.type.hasVersion	AM

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