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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41977
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dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorLilia Massonpt_BR
dc.creatorJaime Amaya-Farfanpt_BR
dc.creatorDélia B. Rodriguez-Amayapt_BR
dc.date.accessioned2022-05-25T20:34:24Z-
dc.date.available2022-05-25T20:34:24Z-
dc.date.issued2020-11-25-
dc.citation.spage453pt_BR
dc.citation.epage535pt_BR
dc.identifier.doihttps://doi.org/10.1016/B978-0-12-817380-0.00010-5pt_BR
dc.identifier.isbn9780128173800pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41977-
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofChemical changes during processing and storage of foodspt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectNitrosaminespt_BR
dc.subjectHeterocyclic aminespt_BR
dc.subjectMonochloropropane-12-diolpt_BR
dc.subjectFuranpt_BR
dc.subjectEthyl carbamatept_BR
dc.subjectBiogenic aminespt_BR
dc.subjectBenzenept_BR
dc.subjectAcrylamidept_BR
dc.subject.otherAcrilamidapt_BR
dc.subject.otherBenzenopt_BR
dc.subject.otherFuranopt_BR
dc.subject.otherAminas heterocíclicaspt_BR
dc.titleFormation of processing-induced toxicantspt_BR
dc.typeCapítulo de Livropt_BR
dc.url.externahttps://www.elsevier.com/books/chemical-changes-during-processing-and-storage-of-foods/rodriguez-amaya/978-0-12-817380-0pt_BR
dc.publisher.editorAcademic Presspt_BR
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