Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics

[Abstract]

Bibliographic Details
Main Author: Pinho, Olívia (author)
Other Authors: Melo, Armindo (author), Viegas, Olga (author), Petisca, Catarina (author), Quelhas, Inês (author), Ferreira, Isabel (author)
Format: conferenceObject
Language:eng
Published: 2008
Subjects:
Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Online Access:https://hdl.handle.net/10216/93831
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/93831

Internet

https://hdl.handle.net/10216/93831

Similar Items