Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging

出版年份 2016 全文链接

标题

作者

关键词

Polycyclic aromatic hydrocarbons, Food safety, Low density polyethylene, HPLC, Smoked meat sausages, Diffusion, Kinetics

出版物

Volume 201, Issue -, Pages 1-6

出版商

Elsevier BV

发表日期

2016-01-15

DOI

10.1016/j.foodchem.2016.01.057

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