Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages - Concepedia

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Publication | Closed Access

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

106

Citations

22

References

2013

Year

C. Santos, J. Almeida, Miguel Elías, L.C. Roseiro

Food and Chemical Toxicology

Food ChemistryMeat PackagingPortuguese Traditional DryFood AnalysisFat ContentPahs ContentsMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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