![](/img/cover-not-exists.png)
Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese
M.D. Guillén, G. Palencia, M.L. Ibargoitia, M. Fresno, P. SopelanaVolume:
94
Year:
2011
Language:
english
DOI:
10.3168/jds.2010-3647
File:
PDF, 316 KB
english, 2011