Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content
2013
Pöhlmann, Margarete | Hitzel, Alexander | Schwägele, Fredi | Speer, Karl | Jira, Wolfgang
Bibliographic information
Food Control
Volume
31
Issue
1
Pagination
136
- 144
Publisher Elsevier
ISSN 0956-7135Language
English
Type
Text; Journal Article
2025-02-03
2025-09-17
MODS
Data Provider
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