Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

Published 2013 View Full Article

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Title
Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish
Authors
Keywords
-
Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 58, Issue -, Pages 86-94
Publisher
Elsevier BV
Online
2013-04-19
DOI
10.1016/j.fct.2013.04.014

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