Effect of Fat Content, Casing Type and Smoking Procedures on Pahs Contents of Portuguese Traditional Dry Fermented Sausages

AuthID
 P-006-8H0
5
Author(s)
Gomes, A
·
Almeida, J
·
Roseiro, LC
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 58, Páginas: 369-374 (6)
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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 23692922
SCOPUS: 2-s2.0-84879308494
Wos: WOS:000322099100049
Source Identifiers
ISSN: 0278-6915
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