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://repositorio-aberto.up.pt/handle/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

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