Etiqueta de registo: 00000nam 2200025 450
001 2061280
003 http://id.bnportugal.gov.pt/bib/catbnp/2061280
100 ## $a20201211d2020 k y0pory01030103ba
101 0# $aeng$dporita
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $aChemical hazards from poultry meat$ecooking, digestion, absorption and toxicity$fMaria Madalena Costa Sobral$gorient. Isabel Maria Pinto Leite Viegas Oliveira Ferreira, Miguel Ângelo Rodrigues Pinto de Faria, Sara Cristina da Silva Cunha
210 #9 $aPorto$c[s.n.],$d2020
215 ## $aXL, 208 p.$cil.$d30 cm
328 #1 $aTese dout. Sustainable Chemistry, Faculdade de Farmácia, Univ. do Porto, Faculdade de Ciências, Univ. do Porto, Univ. Nova de Lisboa, Univ. de Aveiro, 2020
675 ## $a577.115(043)$vBN$zpor$3325577
675 ## $a615.9(043)$vBN$zpor$3360027
675 ## $a613.28(043)$vBN$zpor$3625692
700 #1 $aSobral,$bMaria Madalena Costa$31797894
702 #1 $aFerreira,$bIsabel Maria Pinto Leite Viegas Oliveira$4727$3179808
702 #1 $aFaria,$bMiguel Ângelo Rodrigues Pinto de$4727$31302080
702 #1 $aCunha,$bSara Cristina da Silva$4727$31211215
801 #0 $aPT$bBN$gRPC
856 40 $2Cópia digital disponível no Repositório Aberto da Universidade do Porto$uhttps://hdl.handle.net/10216/128403
966 ## $lBN$mFGMON$sS.A. 176052 V.$x1