Concepedia

Publication | Closed Access

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”

DOI

72

Citations

22

References

2011

Year

José M. Lorenzo, Laura Purriños, Roberto Bermúdez, N. Cobas, Maria do Céu Barbieri‐Figueiredo, María C. García Fontán
Meat Science

References

YearCitations

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