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Journal: Foods, 2020
Volume: 9
Number: 91
91
Article: Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
Authors: by Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes and Miguel Elias
Link: https://www.mdpi.com/2304-8158/9/1/91

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