Open AccessCONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) IN GRILLED MEAT PRODUCTS DEPENDING ON FAT CONTENT IN RAW MATERIAL
Author(s) -
Adam Więk,
Katarzyna Tkacz,
Ryszard Żywica
Publication year - 2013
Publication title -
zywnosc nauka technologia jakosc/food science technology quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/87/039-050
Subject(s) - raw material , chemistry , food science , environmental chemistry , raw meat , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom