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Heterocyclic aromatic amines formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)

Title
Heterocyclic aromatic amines formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)
Type
Summary of Presentation in a National Conference
Year
2009
Authors
Viegas, Olga
(Author)
FCNAUP
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Petisca, Catarina
(Author)
FCNAUP
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Costa, Mariana
(Author)
FCNAUP
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Melo, Armindo
(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: 174-174
9.º Encontro Química dos Alimentos
Angra do Heroísmo, Açores, 29 de Abril a 02 de Maio 2009
Scientific classification
FOS: Medical and Health sciences > Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): [resumo]
Abstract (EN): [abstract]
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
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