Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products-Reference-Cited by-同舟云学术

Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products

Published:2015-05 Issue: Volume:51 Page:195-205
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ledesma Estefanía,Rendueles Manuel^ORCID,Díaz Mario

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

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