Please use this identifier to cite or link to this item:
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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