Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons

Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons
L. Martín-Cabello, A.I. Carrapiso, J. Sánchez del Pulgar, C. Torrado, C. García and L. Martín