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.
Aldizkaria:
Food Additives and Contaminants

ISSN: 0265-203X

Argitalpen urtea: 2005

Alea: 22

Zenbakia: 1

Orrialdeak: 1-8

Mota: Artikulua

DOI: 10.1080/02652030400023119 GOOGLE SCHOLAR
Datuen iturria: Scopus