Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat
An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for human consumption, its quality is largely verified and monitored. Toxic compounds are trace markers to be monitored...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-12-01
|
| Col·lecció: | Agriculture |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2077-0472/13/1/57 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|