Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
[abstract]
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/65315 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/65315 |
| Resumo: | [abstract] |
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