Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in cold smoked sausages depending on smoking conditions using smoldering smoke

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in cold smoked sausages depending on smoking conditions using smoldering smoke
A. Hitzel, M. Pöhlmann, F. Schwägele, K. Speer and W. Jira