Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/95460| Author(s): | Costa, Mariana Melo, Armindo Ferreira, Isabel Pinho, Olívia |
| Title: | Formation of heterocyclic aromatic amines in grilled meat and fish. |
| Issue Date: | 2008 |
| Subject: | Ciências da Saúde, Outras ciências médicas Health sciences, Other medical sciences |
| Scientific areas: | Ciências médicas e da saúde::Outras ciências médicas Medical and Health sciences::Other medical sciences |
| URI: | https://repositorio-aberto.up.pt/handle/10216/95460 |
| Source: | Culinary Arts and Sciences VI. Global, National and Local Perspectives |
| Document Type: | Artigo em Livro de Atas de Conferência Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FCNAUP - Artigo em Livro de Atas de Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 47563.pdf Restricted Access | 1.03 MB | Adobe PDF | Request a copy from the Author(s) |
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