Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Costa, Mariana, Viegas, Olga, Melo, Armindo, Petisca, Catarina, Pinho, Olívia, Ferreira, Isabel M. P. L. V. O.
Format: Article in Journal/Newspaper
Language:English
Published: American Chemical Society (ACS) 2009
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1021/jf8035808
https://pubs.acs.org/doi/pdf/10.1021/jf8035808
id cracsoc:10.1021/jf8035808
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spelling 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
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