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Formation of heterocyclic aromatic amines in grilled meat and fish
| Subject: | Agrarian Sciences Ciências agrárias |
|---|---|
| Country: | Portugal |
| Document type: | book |
| Access type: | Open |
| Associated institution: | Repositório Aberto da Universidade do Porto |
| Language: | English |
| Origin: | Repositório Aberto da Universidade do Porto |
| _version_ | 1850560650465509376 |
|---|---|
| conditionsOfAccess_str | open access |
| contentURL_str_mv | https://repositorio-aberto.up.pt/handle/10216/80817 |
| country_str | PT |
| documentTypeURL_str | http://purl.org/coar/resource_type/c_2f33 |
| documentType_str | book |
| id | 32fc0ce4-cfea-4265-a740-26a6616b3ab8 |
| language | eng |
| relatedInstitutions_str_mv | Repositório Aberto da Universidade do Porto |
| resourceName_str | Repositório Aberto da Universidade do Porto |
| spellingShingle | Formation of heterocyclic aromatic amines in grilled meat and fish Agrarian Sciences Ciências agrárias |
| title | Formation of heterocyclic aromatic amines in grilled meat and fish |
| topic | Agrarian Sciences Ciências agrárias |