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Media type:
E-Article
Title:
Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages
Contributor:
Zastrow, Lisa;
Schwind, Karl-Heinz;
Schwägele, Fredi;
Speer, Karl
imprint:
American Chemical Society (ACS), 2019
Published in:Journal of Agricultural and Food Chemistry