Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

Published 2013 View Full Article

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Title
Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 139, Issue 1-4, Pages 955-962
Publisher
Elsevier BV
Online
2013-02-16
DOI
10.1016/j.foodchem.2013.02.011

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