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1. Resíduos sólidos orgânicos em unidades de alimentação e nutrição: estudo de fatores relevantes na geração de resto, de sobras descartadas e no desperdício no preparo de hortaliças e frutas. / Organic waste in food services: study of factors in the generation of plate waste, leftovers and food wastage in the preparation of vegetable and fruit.
This studys objectives were: 1) to construct and validate a content measuring instrument for the identification of the factors relevant to the generation of solid waste during the production and distribution processes of meals at food services; 2) To quantify organic waste generation resulting from plate waste, leftovers, and food wastage in the preparation
Publicado em: 2010