Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/20907| Author(s): | Petisca, Catarina Melo, Armindo Viegas, Olga Ferreira, Isabel Pinho, Olívia |
| Title: | Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer |
| Issue Date: | 2009 |
| Abstract: | [abstract] |
| Description: | [resumo] |
| Subject: | Ciências da Saúde, Outras ciências médicas Health sciences, Other medical sciences |
| Scientific areas: | Ciências médicas e da saúde::Outras ciências médicas Medical and Health sciences::Other medical sciences |
| URI: | https://hdl.handle.net/10216/20907 |
| Source: | IJUP 09: Resumos II Encontro de Jovens Investigadores da Universidade do Porto |
| Document Type: | Resumo de Comunicação em Conferência Nacional |
| Rights: | openAccess |
| License: | https://creativecommons.org/licenses/by-nc/4.0/ |
| Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Nacional |
This item is licensed under a Creative Commons License
