Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

1. Guillén, M.D.
2. Palencia, G.
3. Ibargoitia, M.L.
4. Fresno, M.
5. Sopelana, P.

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DOI: 10.3168/JDS.2010-3647 GOOGLE SCHOLAR lock_openAcceso abierto editor

Fuente de los datos: Scopus