A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes

Category

Published in:

European food research & technology : European food research and technology
Vol. 218, H. 2 (2004), p. 208-212

Date Issued:

2004

DOI:

10.1007/s00217-003-0827-8

Language:

English

Type of Resource:

Text

Institution:

Max Rubner-Institut, Vorgängereinrichtung

Physical Location:

Bibliothek/BAFF/BFELKU