Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/93786
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dc.creatorPimentel, Filipa
dc.creatorAlves, Rita
dc.creatorCosta, Anabela
dc.creatorTorres, Duarte
dc.creatorAlmeida, M.
dc.creatorOliveira, Bruno
dc.date.accessioned2019-02-02T10:46:44Z-
dc.date.available2019-02-02T10:46:44Z-
dc.date.issued2013
dc.identifier.othersigarra:47898
dc.identifier.urihttps://repositorio-aberto.up.pt/handle/10216/93786-
dc.description[Resumo]
dc.description.abstract[Abstract]
dc.language.isopor
dc.relation.ispartofInternational Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives - ICCAS 2013
dc.rightsrestrictedAccess
dc.subjectCiências da Saúde, Ciências da saúde
dc.subjectHealth sciences, Health sciences
dc.titleEvaluation of tocopherols and tocotrienols in cooked dishes for phenilketonuric patients
dc.typeArtigo em Livro de Atas de Conferência Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.subject.fosCiências médicas e da saúde::Ciências da saúde
dc.subject.fosMedical and Health sciences::Health sciences
Appears in Collections:FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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