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Levels of Benzo[a]pyrene (BaP) in "Mozzarella di Bufala Cam..:
Anastasio, Aniello
;
Mercogliano, Raffaelina
;
Vollano, Lucia
..
Journal of Agricultural and Food Chemistry. 52 (2004) 14 - p. 4452-4455 , 2004
Link:
https://doi.org/10.1021/jf049566n
RT Journal T1 <Title>Levels of Benzo[a]pyrene (BaP) in "Mozzarella di Bufala Campana" Cheese Smoked According to Different Procedures</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf049566n&Exemplar=1&LAN=DE A1 Anastasio, Aniello A1 Mercogliano, Raffaelina A1 Vollano, Lucia A1 Pepe, Tiziana A1 Cortesi, Maria Luisa PB American Chemical Society (ACS) YR 2004 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 52 IS 14 SP 4452 OP 4455 LK http://dx.doi.org/https://doi.org/10.1021/jf049566n DO https://doi.org/10.1021/jf049566n SF ELIB - SuUB Bremen
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