Heterocyclic aromatic amines formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)
[resumo] [abstract]
Main Authors: | , , , , , |
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Other Authors: | |
Format: | Conference Object |
Language: | English |
Published: |
2009
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Subjects: | |
Online Access: | https://hdl.handle.net/10216/94728 |
Summary: | [resumo] [abstract] |
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