Benzo(a)pyrene penetration on a smoked meat product during smoking time

dc.contributor.author	Ledesma Santiso, Estefanía
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-03-20T12:41:28Z
dc.date.available	2015-03-20T12:41:28Z
dc.date.issued	2014
dc.identifier.citation	Food Additives And Contaminants: Part A:Chemistry Analysis Control Exposure & Risk Assessment, 31(10), p. 1688-1698 (2014); doi:10.1080/19440049.2014.949875
dc.identifier.issn	1944-0049
dc.identifier.issn	1944-0057
dc.identifier.uri	http://hdl.handle.net/10651/30364
dc.description.sponsorship	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
dc.format.extent	p. 1688-1698
dc.language.iso	eng
dc.relation.ispartof	Food Additives And Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
dc.rights	©,
dc.source	WOS:000342841000008
dc.title	Benzo(a)pyrene penetration on a smoked meat product during smoking time
dc.type	journal article
dc.identifier.doi	10.1080/19440049.2014.949875
dc.relation.publisherversion	http://dx.doi.org/10.1080/19440049.2014.949875

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