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.
Zeitschrift:
Food Additives and Contaminants

ISSN: 0265-203X

Datum der Publikation: 2005

Ausgabe: 22

Nummer: 1

Seiten: 1-8

Art: Artikel

DOI: 10.1080/02652030400023119 GOOGLE SCHOLAR
Datenquelle: Scopus