Formation of processing-induced toxicants

dc.creatorMaria Beatriz de Abreu Glória
dc.creatorLilia Masson
dc.creatorJaime Amaya-Farfan
dc.creatorDélia B. Rodriguez-Amaya
dc.date.accessioned2022-05-25T20:34:24Z
dc.date.accessioned2022-10-03T23:57:39Z
dc.date.available2022-05-25T20:34:24Z
dc.date.available2022-10-03T23:57:39Z
dc.date.created2022-05-25T20:34:24Z
dc.date.issued2020-11-25
dc.identifierhttps://doi.org/10.1016/B978-0-12-817380-0.00010-5
dc.identifier9780128173800
dc.identifierhttp://hdl.handle.net/1843/41977
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3830496
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
dc.publisherUFMG
dc.publisherAcademic Press
dc.relationChemical changes during processing and storage of foods
dc.rightsAcesso Restrito
dc.subjectNitrosamines
dc.subjectHeterocyclic amines
dc.subjectMonochloropropane-12-diol
dc.subjectFuran
dc.subjectEthyl carbamate
dc.subjectBiogenic amines
dc.subjectBenzene
dc.subjectAcrylamide
dc.titleFormation of processing-induced toxicants
dc.typeCapítulo de Livro


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