%0 Journal Article
%T Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets
%A Oz, Emel
%J PLoS ONE
%V 15
%N 1
%D 2020-01-14
%I Public Library of Science
%~ DeepDyve