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http://hdl.handle.net/1843/41977| Type: | Capítulo de Livro |
| Title: | Formation of processing-induced toxicants |
| Authors: | Maria Beatriz de Abreu Glória Lilia Masson Jaime Amaya-Farfan Délia B. Rodriguez-Amaya |
| Subject: | Acrilamida Benzeno Furano Aminas heterocíclicas |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | https://doi.org/10.1016/B978-0-12-817380-0.00010-5 |
| URI: | http://hdl.handle.net/1843/41977 |
| Issue Date: | 25-Nov-2020 |
| metadata.dc.url.externa: | https://www.elsevier.com/books/chemical-changes-during-processing-and-storage-of-foods/rodriguez-amaya/978-0-12-817380-0 |
| metadata.dc.relation.ispartof: | Chemical changes during processing and storage of foods |
| Appears in Collections: | Capítulo de Livro |
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