Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

Published 2012 View Full Article

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Title
Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 31, Issue 1, Pages 136-144
Publisher
Elsevier BV
Online
2012-10-05
DOI
10.1016/j.foodcont.2012.09.030

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