Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/95027
Author(s): | Melo, Armindo Petisca, Catarina Eça, Rosário Ferreira, Isabel Pinho, Olívia |
Title: | Quantification of less polar HAs in grilled meat by SPME coupled to HPLC-fluorescence |
Issue Date: | 2008 |
Abstract: | [Abstract] |
Description: | [Resumo] |
Subject: | Ciências da Saúde, Ciências da saúde Health sciences, Health sciences |
Scientific areas: | Ciências médicas e da saúde::Ciências da saúde Medical and Health sciences::Health sciences |
URI: | https://repositorio-aberto.up.pt/handle/10216/95027 |
Source: | 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 |
Document Type: | Resumo de Comunicação em Conferência Internacional |
Rights: | restrictedAccess |
Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
47525.pdf Restricted Access | 302.1 kB | Adobe PDF | Request a copy from the Author(s) |
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