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Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

✍ Scribed by José M. Lorenzo; Laura Purriños; María C. García Fontán; Daniel Franco

Book ID: 116738065
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 187 KB
Volume: 86
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.05.032

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