| dc.contributor.author | Ledesma Santiso, Estefanía | |
| dc.contributor.author | Rendueles de la Vega, Manuel | |
| dc.contributor.author | Díaz Fernández, José Mario | |
| dc.date.accessioned | 2015-03-20T12:40:40Z | |
| dc.date.available | 2015-03-20T12:40:40Z | |
| dc.date.issued | 2015 | |
| dc.identifier.citation | Food Control, 51, p. 195-205 (2015); doi:10.1016/j.foodcont.2014.11.025 | |
| dc.identifier.issn | 0956-7135 | |
| dc.identifier.uri | http://hdl.handle.net/10651/30172 | |
| dc.format.extent | p. 195-205 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Food Control | |
| dc.rights | ©, | |
| dc.source | Scopus | |
| dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84914163088&partnerID=40&md5=062bbe341269ca97c496ed5f6fa3e71d | |
| dc.title | Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.foodcont.2014.11.025 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodcont.2014.11.025 | |
