Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 8, 2005, Pages 581-585

  Fatma Aygun S ^a   Kabadayi, Filiz ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

BaP; Charcoal grilled meat; HPLC; XAD 2

Indexed keywords

BENZO[A]PYRENE; CHARCOAL; DICHLOROMETHANE; HEXANE;

ARTICLE; CONTROLLED STUDY; COOKING; ELUTION; FLUORESCENCE ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; MEAT; NONHUMAN; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; BENZO(A)PYRENE; CARCINOGENS; CATTLE; CHARCOAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD HANDLING; HEAT; MEAT; SHEEP; SPECTROMETRY, FLUORESCENCE;

EID: 33646410163     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480500465436     Document Type: Article

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