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

  1. Calderón, L.A.
  2. Herrero, M.
  3. Laca, A.
  4. Díaz, M.
Journal:
International Journal of Life Cycle Assessment

ISSN: 1614-7502,  0948-3349

Year of publication: 2018

Volume: 23

Issue: 4

Pages: 811-823

Type: Article

DOI: 10.1007/S11367-017-1326-7 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus