• Home
  • Contribution
  • Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked...

Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

Djinovic, J.; Popovic, A.; Jira, Wolfgang GND

Category

Published in:
European food research & technology : European food research and technology
Vol. 227, H. 4 (2008), p. 1191-1198
Date Issued:
2008
DOI:
10.1007/s00217-008-0836-8
Language:
English
Type of Resource:
Text
Institution:
Max Rubner-Institut, Arbeitsgruppe Analytik
Physical Location:
Bibliothek/MRIKU

Cite

Citation style:

Djinovic, J. / Popovic, A. / Jira, Wolfgang: Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia. 2008.

Rights

Use and reproduction:
All rights reserved

Export

BibTeX, MODS, MARCXML, RIS, ISI, PICA, CSV, DC