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Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
Title
Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
Type
Poster in an International Conference
Year
2012
Authors
Pinto, E.
(Author)
Other
The person does not belong to the institution.
The person does not belong to the institution.
The person does not belong to the institution.
Without AUTHENTICUS
Without ORCID
Viegas, Olga
(Author)
FCNAUP
Pinho, Olívia
(Author)
FCNAUP
Ferreira, I.M.P.L.V.O.
(Author)
Other
The person does not belong to the institution.
The person does not belong to the institution.
The person does not belong to the institution.
Without AUTHENTICUS
Without ORCID
Conference International
International Congress on Environmental Health
Lisboa, 29 de Maio a 1 de Junho de 2012
Scientific classification
FOS:
Medical and Health sciences
CORDIS:
Health sciences
Other information
Language:
English
Type (Professor's evaluation):
Scientific
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Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods (2012)
Summary of Presentation in an International Conference
Pinto, E.; Viegas, Olga; Pinho, Olívia; Ferreira, I.M.P.L.V.O.
Summary of Presentation in an International Conference
Pinto, E.; Viegas, Olga; Pinho, Olívia; Ferreira, I.M.P.L.V.O.
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