Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/65315
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Pinto, E. | |
dc.creator | Viegas, Olga | |
dc.creator | Pinho, Olívia | |
dc.creator | Ferreira, I.M.P.L.V.O. | |
dc.date.accessioned | 2022-09-07T17:41:15Z | - |
dc.date.available | 2022-09-07T17:41:15Z | - |
dc.date.issued | 2012 | |
dc.identifier.other | sigarra:46979 | |
dc.identifier.uri | https://hdl.handle.net/10216/65315 | - |
dc.description | [resumo] | |
dc.description.abstract | [abstract] | |
dc.language.iso | eng | |
dc.relation.ispartof | Congresso Internacional de Saúde Ambiental: livro de resumos/ International Congress on Environmental Health: Proceedings Book | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc/4.0/ | |
dc.subject | Ciências da Saúde, Ciências médicas e da saúde | |
dc.subject | Health sciences, Medical and Health sciences | |
dc.title | Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods | |
dc.type | Resumo de Comunicação em Conferência Internacional | |
dc.contributor.uporto | Faculdade de Ciências da Nutrição e Alimentação | |
dc.subject.fos | Ciências médicas e da saúde | |
dc.subject.fos | Medical and Health sciences | |
Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
This item is licensed under a Creative Commons License