Gomes, A <br/><br/>
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages.  [electronic resource] 

 -  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association  Aug 2013 
 - 369-74 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-6351 
<br/><br/><label>Standard No.: </label>10.1016/j.fct.2013.05.015  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chromatography, High Pressure Liquid<br/>Dietary Fats--analysis<br/>European Union<br/>Fermentation<br/>Food Handling<br/>Meat Products--analysis<br/>Polycyclic Aromatic Hydrocarbons--analysis<br/>Spectrophotometry, Ultraviolet<br/>Swine