Document details

Heterocyclic aromatic amines formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)

Author(s): Viegas, Olga ; Petisca, Catarina ; Costa, Mariana ; Melo, Armindo ; Ferreira, Isabel ; Pinho, Olívia

Date: 2009

Persistent ID: https://hdl.handle.net/10216/94728

Origin: Repositório Aberto da Universidade do Porto

Subject(s): Ciências da Saúde, Ciências da saúde; Health sciences, Health sciences


Description

[abstract]

Document Type Conference object
Language English
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