Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups (2011)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: APRENDIZAGEM; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Escola Superior de Biotecnologia-Universidade Católica Portuguesa
- Publisher place: Porto
- Date published: 2011
- ISBN: 9788890598906
- Source:
- Conference titles: International ISEKI_Food Conference
-
ABNT
EL IDRISSI, Mustapha Missbah et al. Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. 2011, Anais.. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa, 2011. . Acesso em: 24 jan. 2026. -
APA
El Idrissi, M. M., Erdogdu, F., Ötles, S., McElhatton, A., Sobral, P. J. do A., Kristbergsson, K., et al. (2011). Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. In Book of Abstracts; bridging training and research for industry and the wider community. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa. -
NLM
El Idrissi MM, Erdogdu F, Ötles S, McElhatton A, Sobral PJ do A, Kristbergsson K, Oliveira J, Silva CLM. Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. Book of Abstracts; bridging training and research for industry and the wider community. 2011 ;[citado 2026 jan. 24 ] -
Vancouver
El Idrissi MM, Erdogdu F, Ötles S, McElhatton A, Sobral PJ do A, Kristbergsson K, Oliveira J, Silva CLM. Development of e-learning modules as innovative food study materials in ISEKI_food 3 and ISEKI_mundus 2 working groups. Book of Abstracts; bridging training and research for industry and the wider community. 2011 ;[citado 2026 jan. 24 ] - Alterações da atividade de água e da cor da carne no processo de elaboração da carne salgada desidratada
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