Benzo(a)pyrene penetration on a smoked meat product during smoking time
Autor(es) y otros:
Fecha de publicación:
2014
Versión del editor:
Citación:
Food Additives And Contaminants: Part A:Chemistry Analysis Control Exposure & Risk Assessment, 31(10), p. 1688-1698 (2014); doi:10.1080/19440049.2014.949875
Descripción física:
p. 1688-1698
Patrocinado por:
Spanish Ministry of Science and Innovation (MICINN) [The Centre for Industrial Technological Development (CDTI)] [20091089]; government of the Principality of Asturias; European Regional Development Fund (ERDF) [The Foundation for the Promotion in Asturia
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