Fraqueza, M. J., Laranjo, M., Alves, S., Fernandes, M. H., Agulheiro-Santos, A. C., Fernandes, M. J., . . . Elias, M. (2020). Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods.
Style de citation ChicagoFraqueza, Maria João, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, et Miguel Elias. "Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons." Foods 2020.
Style de citation MLAFraqueza, Maria João, et al. "Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons." Foods 2020.