Open AccessInfluence of temperature of wood pyrolysis on the content of polycyclic aromatic hydrocarbons in smoked meats
Author(s) -
Karolina Choroszy,
K. Tereszkiewicz,
Łukasz Kulig
Publication year - 2017
Publication title -
acta scientiarum polonorum. zootechnica
Language(s) - English
Resource type - Journals
eISSN - 2300-6145
pISSN - 1644-0714
DOI - 10.21005/asp.2017.16.3.05
Subject(s) - pyrolysis , food science , polycyclic aromatic hydrocarbon , chemistry , smoked fish , environmental chemistry , organic chemistry , biology , fish <actinopterygii> , fishery