Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/65315| Author(s): | Pinto, E. Viegas, Olga Pinho, Olívia Ferreira, I.M.P.L.V.O. |
| Title: | Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods |
| Issue Date: | 2012 |
| Abstract: | [abstract] |
| Description: | [resumo] |
| 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/10216/65315 |
| Source: | Congresso Internacional de Saúde Ambiental: livro de resumos/ International Congress on Environmental Health: Proceedings Book |
| Document Type: | Resumo de Comunicação em Conferência Internacional |
| Rights: | openAccess |
| License: | https://creativecommons.org/licenses/by-nc/4.0/ |
| Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
This item is licensed under a Creative Commons License
