Influence of Processing in the Prevalence of Polycyclic Aromatic Hydrocarbons in a Portuguese Traditional Meat Product

AuthID
 P-002-QTD
3
Author(s)
Roseiro, LC
·
Santos, C
Document Type
Article
Year published
2011
Published
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 49, Issue: 6, Pages: 1340-1345 (6)
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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 21419819
Scopus: 2-s2.0-79955659134
Wos: WOS:000291514800022
Source Identifiers
ISSN: 0278-6915
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