Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/97875
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Viegas, Olga | |
dc.creator | Amaro, Luís | |
dc.creator | Ferreira, Isabel | |
dc.creator | Pinho, Olívia | |
dc.date.accessioned | 2022-09-16T00:04:22Z | - |
dc.date.available | 2022-09-16T00:04:22Z | - |
dc.date.issued | 2011 | |
dc.identifier.other | sigarra:46775 | |
dc.identifier.uri | https://hdl.handle.net/10216/97875 | - |
dc.description | [resumo] | |
dc.description.abstract | [abstract] | |
dc.language.iso | eng | |
dc.relation.ispartof | Book of abstracts of the International Food Congress Novel Approaches in Food Industry | |
dc.rights | restrictedAccess | |
dc.subject | Ciências da Saúde, Ciências da saúde | |
dc.subject | Health sciences, Health sciences | |
dc.title | Study of an antioxidant-rich blend marinade to minimize de formation of heterocyclic amines | |
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 |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
46775.pdf Restricted Access | 241.4 kB | Adobe PDF | Request a copy from the Author(s) |
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