Minimisation of the PAH contents in smoked meat products by employing different types of wood
2013
Hitzel, Alexander | Pöhlmann, Margarete | Schwägele, Fredi | Speer, Karl | Jira, Wolfgang
AGROVOC Keywords
Bibliographic information
EuroFoodChem XVII : book of abstracts
Pagination
436
Publisher Hacettepe Univ., Food Engineering Dep.
Other Subjects
Holzart; Glimmrauch; Wiener würstchen; Polycyclische aromaten; Phenole; Gc-ms; Salami
Language
English
Note
13-AA
Type
Text
2025-02-03
MODS
Data Provider
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