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Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer

Title
Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer
Type
Summary of Presentation in a National Conference
Year
2009
Authors
Petisca, Catarina
(Author)
FCNAUP
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Melo, Armindo
(Author)
FCNAUP
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Viegas, Olga
(Author)
FCNAUP
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Ferreira, Isabel
(Author)
FCNAUP
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Pinho, Olívia
(Author)
FCNAUP
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Conference proceedings National
Pages: 56-56
IJUP 09 – 2nd Meeting of Young Researchers at UP
Porto, 25 a 26 de Fevereiro de 2009
Scientific classification
FOS: Medical and Health sciences > Other medical sciences
CORDIS: Health sciences
Other information
Resumo (PT): [resumo]
Abstract (EN): [abstract]
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
License type: Click to view license CC BY-NC
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