Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings-Reference-Cited by-同舟云学术

Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

Published:2005-01 Issue:1 Volume:22 Page:1-8
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

García-Falcón M. S.,Simal-Gándara* J.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652030400023119

Reference24 articles.

1. Polycyclic aromatic hydrocarbons in fresh and smoked fish samples from three Nigerian cities

2. Guidelines for data acquisition and data quality evaluation in environmental chemistry

3. Boletín Oficial Del Estado (BOE) 2001 Orden de 25 de julio de 2001 por la que se establecen límites de determinados hidrocarburos aromáticos policíclicos en aceite de orujo de oliva. Boletín Oficial del Estado 26 July

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