Polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes;Polycyclische aromatische kohlenwasserstoffe in geräucherten fleischerzeugnissen und rauchkondensaten

Fleischwirtschaft

Volumn 83, Issue 3, 2003, Pages 160-163

  Jim, Wolfgang ^a,b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b NONE

Author keywords

Benzo a pyrene; GC HRMS method; Liquid smokes; PAH; Polycyclic aromatic hydrocarbons; Smoked meat products

Indexed keywords

BENZO[A]PYRENE; CARCINOGENIC SUBSTANCES; GC/HRMS-METHOD; LIQUID SMOKES; ORGANIC MATERIALS; SMOKED MEAT PRODUCTS;

CARCINOGENS; ENVIRONMENTAL PROTECTION; HEALTH RISKS; MEATS; SMOKE;

POLYCYCLIC AROMATIC HYDROCARBONS;

ANIMALIA;

EID: 26444577510     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

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