Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

Author： García-Falcón M. S.   Simal-Gándara* J.  

Publisher： Taylor & Francis Ltd

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.22, Iss.1, 2005-01, pp. : 1-8

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