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.
Journal:
Food Additives and Contaminants

ISSN: 0265-203X

Year of publication: 2005

Volume: 22

Issue: 1

Pages: 1-8

Type: Article

DOI: 10.1080/02652030400023119 GOOGLE SCHOLAR
Data source: Scopus