Occurrence of polycyclic aromatic hydrocarbons in artisanal palmero cheese smoked with two types of vegetable matter

Journal of Dairy Science

Volumn 90, Issue 6, 2007, Pages 2717-2725

  Guillen M D ^a   Palencia, G ^a   Sopelana, P ^a   Ibargoitia, M L ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Gas chromatography mass spectrometry; Palmero smoked cheese; Polycyclic aromatic hydrocarbon

Indexed keywords

CAPRA HIRCUS; OPUNTIA; PRUNUS DULCIS;

POLYCYCLIC AROMATIC HYDROCARBON;

ANIMAL; ARTICLE; CHEESE; FOOD CONTAMINATION; FOOD HANDLING; GOAT; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; OPUNTIA; PRUNUS; SAFETY; SMOKE; SPAIN; TASTE;

ANIMALS; CHEESE; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GOATS; HUMANS; OPUNTIA; POLYCYCLIC HYDROCARBONS, AROMATIC; PRUNUS; SMOKE; SPAIN; TASTE;

EID: 34547665620     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-452     Document Type: Article

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