Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/95027
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dc.creatorMelo, Armindo
dc.creatorPetisca, Catarina
dc.creatorEça, Rosário
dc.creatorFerreira, Isabel
dc.creatorPinho, Olívia
dc.date.accessioned2019-02-05T22:25:35Z-
dc.date.available2019-02-05T22:25:35Z-
dc.date.issued2008
dc.identifier.othersigarra:47525
dc.identifier.urihttps://repositorio-aberto.up.pt/handle/10216/95027-
dc.description[Resumo]
dc.description.abstract[Abstract]
dc.language.isoeng
dc.relation.ispartofAOAC Europe Section International Workshop: Enforcement of European Legislation on Food and Water: Analytical and Toxicological Aspects and II National Meeting of Bromatology, Hydrology and Toxicology
dc.rightsrestrictedAccess
dc.subjectCiências da Saúde, Ciências da saúde
dc.subjectHealth sciences, Health sciences
dc.titleQuantification of less polar HAs in grilled meat by SPME coupled to HPLC-fluorescence
dc.typeResumo de Comunicação em 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 - Resumo de Comunicação em Conferência Internacional

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