Open AccessArticle10.1016/j.foodcont.2015.07.016

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

Estefanía Ledesma,Manuel Rendueles,Mario Dı́az-2015-07-16-Food Control

213

Chat with Paper

AI Agents for this Paper

No abstract available for this paper.

Keywords

SmokeContaminationEnvironmental scienceFood scienceEnvironmental chemistryChemistryBiologyOrganic chemistry

Chat

Click to start Chat