Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’

1. Fuertes-Martínez, J.R.
2. Guerra, M.
3. Rodríguez-González, Á .
4. del Valle-Herrero, H.
5. Valenciano, J.B.
6. Marcelo, V.

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lock_openFull text externo lock_openBULERIA handle

DOI: 10.3390/FOODS13244089 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10612/23210

BULERIA. Repositorio Institucional de la Universidad de León: lock_openOpen access Handle

Data source: Scopus