Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/80817
Author(s): Isabel Ferreira
Olívia Pinho
Title: Formation of heterocyclic aromatic amines in grilled meat and fish
Issue Date: 2008
Subject: Ciências agrárias
Agrarian Sciences
Scientific areas: Ciências agrárias
Agrarian Sciences
URI: https://repositorio-aberto.up.pt/handle/10216/80817
Source: Culinary Arts and Sciences VI. Global, National and Local Perspectives.
Document Type: Capítulo ou Parte de Livro
Rights: openAccess
License: https://creativecommons.org/licenses/by-nc/4.0/
Appears in Collections:FCNAUP - Capítulo ou Parte de Livro
FFUP - Capítulo ou Parte de Livro

Files in This Item:
File Description SizeFormat 
105930.pdf516.42 kBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons