Impact of Cooking and Handling Conditions on Furanic Compounds in Breaded Fish Products

AuthID
 P-005-1C3
4
Author(s)
Perez Palacios, T
·
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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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 23340093
Scopus: 2-s2.0-84873545072
Wos: WOS:000317536900029
Source Identifiers
ISSN: 0278-6915
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