Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wi...

• Author(s): Petisca, Catarina ; Melo, Armindo ; Viegas, Olga ; Ferreira, Isabel ; Pinho, Olívia
• Date: 2009
• Persistent ID: http://hdl.handle.net/10216/20907
• Origin: Repositório Aberto da Universidade do Porto
• Subject(s): Ciências da Saúde
• Document Type: Conference Object
• Language: English

Description

[abstract] [resumo]