Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products

AuthID
 P-00N-Z29
3
Author(s)
Borges, A
·
Document Type
Book Chapter
Year published
2018
Published
in Food Control and Biosecurity
Volume: 16, Pages: 295-342
Indexing
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85046875111
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