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

出版年份 2012 全文链接

标题

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

作者

关键词

-

出版物

FOOD CONTROL

Volume 31, Issue 1, Pages 136-144

出版商

Elsevier BV

发表日期

2012-10-05

DOI

10.1016/j.foodcont.2012.09.030

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