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

    Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ by Jaime R. Fuertes-Martínez, Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B. Valenciano, Víctor Marcelo

    Published 2024-12-01
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