Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

  1. García-Falcón, M.S.
  2. Simal-Gándara, J.
Revista:
Food Additives and Contaminants

ISSN: 0265-203X

Any de publicació: 2005

Volum: 22

Número: 1

Pàgines: 1-8

Tipus: Article

DOI: 10.1080/02652030400023119 GOOGLE SCHOLAR
Font de les dades: Scopus