Effect of Process of Smoking Meat Products From Pork Showing With Different Initial Quality on Content of Polycyclic Aromatic Hydrocarbons

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2014/93/073-092
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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

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