Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques

Food Additives and Contaminants

Volumn 24, Issue 7, 2007, Pages 744-757

  Varlet, Vincent ^a   Serot, Thierry ^b   Monteau, Fabrice ^a   Le Bizec, Bruno ^a   Prost, Carole ^b  

^a Waters Corporation   (France)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

PAH; Purification; Smoked salmon; Smoking process; Tandem mass spectrometry; TEQ

Indexed keywords

ANTHRACENE; BENZ[A]ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; CHRYSENE; DIBENZ[A,H]ANTHRACENE; DIBENZO[A,L]PYRENE; FLUORANTHENE; FLUORENE; INDENO[1,2,3 CD]PYRENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; PYRENE;

ANALYTIC METHOD; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PROCESSING; GAS CHROMATOGRAPHY; PRIORITY JOURNAL; QUADRUPOLE MASS SPECTROMETRY; QUANTITATIVE ANALYSIS; SALMON; TANDEM MASS SPECTROMETRY; TEMPERATURE; TOXIN ANALYSIS;

ANIMALS; CARCINOGENS; FOOD CONTAMINATION; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; POLYCYCLIC HYDROCARBONS, AROMATIC; SALMON; SMOKE; TANDEM MASS SPECTROMETRY;

EID: 34447295347     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030601139946     Document Type: Article

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