Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)
Published in: | Journal of Agricultural and Food Chemistry |
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Main Authors: | , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
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American Chemical Society (ACS)
2009
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Online Access: | http://dx.doi.org/10.1021/jf8035808 https://pubs.acs.org/doi/pdf/10.1021/jf8035808 |
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cracsoc:10.1021/jf8035808 2024-06-23T07:51:09+00:00 Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel M. P. L. V. O. 2009 http://dx.doi.org/10.1021/jf8035808 https://pubs.acs.org/doi/pdf/10.1021/jf8035808 en eng American Chemical Society (ACS) Journal of Agricultural and Food Chemistry volume 57, issue 8, page 3173-3179 ISSN 0021-8561 1520-5118 journal-article 2009 cracsoc https://doi.org/10.1021/jf8035808 2024-05-30T08:10:19Z Article in Journal/Newspaper Atlantic salmon Salmo salar ACS Publications Journal of Agricultural and Food Chemistry 57 8 3173 3179 |
institution |
Open Polar |
collection |
ACS Publications |
op_collection_id |
cracsoc |
language |
English |
format |
Article in Journal/Newspaper |
author |
Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel M. P. L. V. O. |
spellingShingle |
Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel M. P. L. V. O. Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
author_facet |
Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel M. P. L. V. O. |
author_sort |
Costa, Mariana |
title |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_short |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_full |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_fullStr |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_full_unstemmed |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_sort |
heterocyclic aromatic amine formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar) |
publisher |
American Chemical Society (ACS) |
publishDate |
2009 |
url |
http://dx.doi.org/10.1021/jf8035808 https://pubs.acs.org/doi/pdf/10.1021/jf8035808 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Agricultural and Food Chemistry volume 57, issue 8, page 3173-3179 ISSN 0021-8561 1520-5118 |
op_doi |
https://doi.org/10.1021/jf8035808 |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
57 |
container_issue |
8 |
container_start_page |
3173 |
op_container_end_page |
3179 |
_version_ |
1802642153933897728 |