Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1160-1166

  Mottier, Pascal ^a   Parisod, Véronique ^a   Turesky, Robert J ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Gas chromatography mass spectrometry (GC MS); Meat sausage; Polycyclic aromatic hydrocarbons (PAHs)

Indexed keywords

POLYCYCLIC AROMATIC HYDROCARBON;

ANIMAL; ARTICLE; CATTLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; COOKING; FOOD COMPOSITION; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MEAT; METHODOLOGY; SHEEP; SWINE; TURKEY (BIRD);

ANIMALS; CATTLE; COOKERY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; POLYCYCLIC HYDROCARBONS, AROMATIC; SHEEP; SWINE; TURKEYS;

EID: 0034053758     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991205y     Document Type: Article

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