Comparison of methods to reduce dioxin and polychlorinated biphenyls contents in fishmeal: Extraction and enzymatic treatments

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1620-1626

  Baron, Caroline P ^a   Børresen, Torger ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Dioxins; Extraction; Fishmeal; Laccase; PCBs; Peroxidase

Indexed keywords

DIOXIN; FISH OIL; LACCASE; OLIVE OIL; PEROXIDASE; POLYCHLORINATED BIPHENYL; SOLVENT; SUBTILISIN; VEGETABLE OIL;

ARTICLE; COMPARATIVE STUDY; FOOD CONTAMINATION; FOOD HANDLING; METHODOLOGY; SEA FOOD;

DIOXINS; FISH OILS; FISH PRODUCTS; FOOD CONTAMINATION; FOOD HANDLING; LACCASE; PEROXIDASES; PLANT OILS; POLYCHLORINATED BIPHENYLS; SOLVENTS; SUBTILISINS;

EID: 34249844030     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061888z     Document Type: Article

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