Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla"

  1. Lorenzo, J.M.
  2. Purriños, L.
  3. Bermudez, R.
  4. Cobas, N.
  5. Figueiredo, M.
  6. García Fontán, M.C.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2011

Alea: 89

Zenbakia: 1

Orrialdeak: 105-109

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2011.03.017 GOOGLE SCHOLAR
Datuen iturria: Scopus