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Impact of Cooking and Handling Conditions on Furanic Compounds in Breaded Fish Products
AuthID
P-005-1C3
4
Author(s)
Perez Palacios, T
·
Petisca, C
·
Henriques, R
·
Ferreira, IMPLVO
Document Type
Article
Year published
2013
Published
in
FOOD AND CHEMICAL TOXICOLOGY,
ISSN: 0278-6915
Volume: 55, Pages: 222-228 (7)
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Publication Identifiers
DOI
:
10.1016/j.fct.2012.12.058
Pubmed
: 23340093
Scopus
: 2-s2.0-84873545072
Wos
: WOS:000317536900029
Source Identifiers
ISSN
: 0278-6915
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