Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

[abstract]

Bibliographic Details
Main Author: Pinto, E. (author)
Other Authors: Viegas, Olga (author), Pinho, Olívia (author), Ferreira, I.M.P.L.V.O. (author)
Format: conferenceObject
Language:eng
Published: 2012
Subjects:
Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
Online Access:https://hdl.handle.net/10216/65315
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/65315

Internet

https://hdl.handle.net/10216/65315

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