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

✍ Scribed by José M. Lorenzo; Laura Purriños; Roberto Bermudez; Noemí Cobas; Maria Figueiredo; María C. García Fontán

• Book ID: 116738310
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 239 KB
• Volume: 89
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.03.017