Repositorio Institucional de la Universidad de Oviedo

Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products

Author:

Ledesma Santiso, Estefanía; Rendueles de la Vega, Manuel; Díaz Fernández, José Mario

Publication date:

2015

Publisher version:

http://dx.doi.org/10.1016/j.foodcont.2014.11.025

Citación:

Food Control, 51, p. 195-205 (2015); doi:10.1016/j.foodcont.2014.11.025

Descripción física:

p. 195-205

URI:

http://hdl.handle.net/10651/30172

ISSN:

0956-7135

DOI:

10.1016/j.foodcont.2014.11.025