Impact of cooking and handling conditions on furanic compounds in breaded fish products

Literals

ou:tipoPublicacion
- Article
bibo:issn
- 0278-6915
bibo:doi
- 10.1016/j.fct.2012.12.058
bibo:eissn
- 1873-6351
ou:eid
- 2-s2.0-84873545072
vivo:identifier
- 2013-180
dcterms:creator
- Pérez-Palacios T.
fabio:hasPublicationYear
- 2013
ou:bibtex
- @article{Pérez-Palacios2013,title = {Impact of cooking and handling conditions on furanic compounds in breaded fish products},journal = {Food and Chemical Toxicology},year = {2013},volume = {55},pages = {222-228},author = {P{\'e}rez-Palacios, T. and Petisca, C. and Henriques, R. and Ferreira, I.M.P.L.V.O.}}
dcterms:contributor
- Perez-Palacios T., Petisca C., Henriques R., Ferreira I.M.P.L.V.O.
bibo:page_range
- 222-228
dcterms:publisher
- Food and Chemical Toxicology
dcterms:title
- Impact of cooking and handling conditions on furanic compounds in breaded fish products
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84873545072&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84873545072&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84873545072&origin=inward
ou:vecesCitado
- 28
bibo:volume
- 55