Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing

Publication date: Available online 29 June 2021Source: Trends in Food Science & TechnologyAuthor(s): Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, Andrzej Półtorak

Source: Trends in Food Science and Technology - June 30, 2021 Category: Food Science Source Type: research