Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/5270

TitleThe influence of baking conditions on tocopherols degradation kinetics
Author(s)Pinto, D. B.
Castro, Inês
Vicente, A. A.
Issue date2006
PublisherInstitute of Food Technologists
CitationINSTITUTE OF FOOD TECHNOLOGISTS ANNUAL MEETING, Florida, USA, 2006 – “2006 IFT Annual Meeting : book of abstracts”. [Chicago] : IFT, 2006. p. 226.
TypeAbstract
URIhttp://hdl.handle.net/1822/5270
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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