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
Tipo de Documento
Article
Year published
2011
Publicado
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 49, Número: 6, Páginas: 1340-1345 (6)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 21419819
SCOPUS: 2-s2.0-79955659134
Wos: WOS:000291514800022
Source Identifiers
ISSN: 0278-6915
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