Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina Pilchardus) and Atlantic Salmon (Salmo Salar)

AuthID
 P-003-KR7
6
Author(s)
Tipo de Documento
Article
Year published
2009
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 57, Número: 8, Páginas: 3173-3179 (7)
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Scopus®
Crossref®38
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 19265446
SCOPUS: 2-s2.0-65349186146
Wos: WOS:000265227600024
Source Identifiers
ISSN: 0021-8561
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