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

dc.contributor.author	Ledesma Santiso, Estefanía
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-03-20T12:40:40Z
dc.date.available	2015-03-20T12:40:40Z
dc.date.issued	2015
dc.identifier.citation	Food Control, 51, p. 195-205 (2015); doi:10.1016/j.foodcont.2014.11.025
dc.identifier.issn	0956-7135
dc.identifier.uri	http://hdl.handle.net/10651/30172
dc.format.extent	p. 195-205
dc.language.iso	eng
dc.relation.ispartof	Food Control
dc.rights	©,
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84914163088&partnerID=40&md5=062bbe341269ca97c496ed5f6fa3e71d
dc.title	Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products
dc.type	journal article
dc.identifier.doi	10.1016/j.foodcont.2014.11.025
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodcont.2014.11.025

Ficheros en el ítem

Ficheros	Tamaño	Formato	Ver
No hay ficheros asociados a este ítem.