Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/156878| Author(s): | Fiorin, A. Marques, A. Silva, A.F. Castro, C. Moreira, Pedro Padrão, Patrícia Valente, L.M.P. |
| Title: | Can culinary processing impact the lipid content and fatty acid profile of turbot (Scophthalmus maximus)? |
| Issue Date: | 2023 |
| Subject: | Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| URI: | https://hdl.handle.net/10216/156878 |
| Source: | Scientific Letters 2023; Vol.1 (Suppl.1) II TOXRUN International Congress 2023 |
| Document Type: | Resumo de Comunicação em Conferência Internacional |
| Rights: | openAccess |
| Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 657642.pdf | 216.84 kB | Adobe PDF |  View/Open |
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