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

AuthID
 P-005-1C3
4
Author(s)
Perez Palacios, T
·
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 55, Páginas: 222-228 (7)
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Publication Identifiers
Pubmed: 23340093
SCOPUS: 2-s2.0-84873545072
Wos: WOS:000317536900029
Source Identifiers
ISSN: 0278-6915
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