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    Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil

    Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil by Simone Alves da Silva, Gustavo Zanetti de Rossi, Adriana Palma de Almeida, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres, Marcelo Macedo Rogero, Geni Rodrigues Sampaio

    Published 2024-11-01
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