Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese
| Autor: | Guillén, M.D., Palencia, G., Ibargoitia, M.L., Fresno, M., Sopelana, P. |
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| Zdroj: | In Journal of Dairy Science April 2011 94(4):1679-1690 |
| Databáze: | ScienceDirect |
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