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    Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

    Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland by Mirja Hokkanen, Ulla Luhtasela, Pirkko Kostamo, Tiina Ritvanen, Kimmo Peltonen, Marika Jestoi

    Published 2018-01-01
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