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Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

dc.contributor.authorLedesma Santiso, Estefanía 
dc.contributor.authorRendueles de la Vega, Manuel 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2015-12-21T10:39:59Z
dc.date.available2015-12-21T10:39:59Z
dc.date.issued2016
dc.identifier.citationFood Control, 60, p. 64-87 (2016); doi:10.1016/j.foodcont.2015.07.016
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10651/34147
dc.format.extentp. 64-87
dc.language.isoeng
dc.relation.ispartofFood Control
dc.rights© 2015 Chinese Nursing Association. Published by Elsevier Ltd. All rights reserved.
dc.sourceScopus
dc.source.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-84938152801&partnerID=40&md5=aacf6493be626a0548323d9e2469a04c
dc.titleContamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
dc.typejournal article
dc.identifier.doi10.1016/j.foodcont.2015.07.016
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodcont.2015.07.016


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