1. Repositório Aberto da Universidade do Porto
  2. FFUP - Faculdade de Farmácia
  3. FFUP - Capítulo ou Parte de Livro
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/111162
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DC FieldValueLanguage
dc.creatorM. J. Ramalhosa
dc.creatorS. Morais
dc.creatorSusana Casal
dc.creatorEulália Mendes
dc.creatorM. R. Alves
dc.creatorC. Delerue-Matos
dc.creatorBeatriz B P P Oliveira
dc.date.accessioned2025-01-13T00:38:16Z-
dc.date.available2025-01-13T00:38:16Z-
dc.date.issued2015
dc.identifier.othersigarra:257771
dc.identifier.urihttps://hdl.handle.net/10216/111162-
dc.language.isoeng
dc.relation.ispartofAdvances in Food Analysis Research
dc.rightsrestrictedAccess
dc.titleFrozen minced fish from lower-value species: evaluation of fatty acids variability by chemometrics
dc.typeCapítulo ou Parte de Livro
dc.contributor.uportoFaculdade de Farmácia
dc.identifier.authenticusP-010-VP0
Appears in Collections:FFUP - Capítulo ou Parte de Livro

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