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.
Revista:
Journal of Dairy Science

ISSN: 0022-0302,  1525-3198

Ano de publicación: 2011

Volume: 94

Número: 4

Páxinas: 1679-1690

Tipo: Artigo

DOI: 10.3168/JDS.2010-3647 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus