Quantification of less polar HAs in grilled meat by SPME coupled to HPLC-fluorescence

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/95027

Full metadata record

DC Field	Value	Language
dc.creator	Melo, Armindo
dc.creator	Petisca, Catarina
dc.creator	Eça, Rosário
dc.creator	Ferreira, Isabel
dc.creator	Pinho, Olívia
dc.date.accessioned	2019-02-05T22:25:35Z	-
dc.date.available	2019-02-05T22:25:35Z	-
dc.date.issued	2008
dc.identifier.other	sigarra:47525
dc.identifier.uri	https://repositorio-aberto.up.pt/handle/10216/95027	-
dc.description	[Resumo]
dc.description.abstract	[Abstract]
dc.language.iso	eng
dc.relation.ispartof	AOAC 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.rights	restrictedAccess
dc.subject	Ciências da Saúde, Ciências da saúde
dc.subject	Health sciences, Health sciences
dc.title	Quantification of less polar HAs in grilled meat by SPME coupled to HPLC-fluorescence
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::Ciências da saúde
dc.subject.fos	Medical and Health sciences::Health sciences
Appears in Collections:	FCNAUP - Resumo de Comunicação em Conferência Internacional

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