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Influence of charcoal type on polycyclic aromatic hydrocarbon formation in barbequed muscle foods

Title
Influence of charcoal type on polycyclic aromatic hydrocarbon formation in barbequed muscle foods
Type
Summary of Presentation in an International Conference
Year
2012
Authors
Novo, P.
(Author)
Other
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Viegas, Olga
(Author)
FCNAUP
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Pinho, Olívia
(Author)
FCNAUP
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Ferreira, I.M.P.L.V.O.
(Author)
Other
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Scientific classification
FOS: Medical and Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): [Resumo]
Abstract (EN): [Abstract]
Language: Portuguese
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
License type: Click to view license CC BY-NC
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