Levels of benzo[a]pyrene and benzo[a]anthracene in smoked "provola" cheese from calabria (Italy)

Food Additives and Contaminants: Part B Surveillance

Volumn 1, Issue 1, 2008, Pages 78-84

  Naccari, Clara ^a   Cristani, Mariateresa ^a   Licata, Patrizia ^a   Giofrè, Francesco ^b   Trombetta, Domenico ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b School of Veterinary Medicine University of Messina ^*

Author keywords

"Provola" cheese; Benzo a anthracene; Benzo a pyrene; Buffered smoke; Calabria

Indexed keywords

BENZO[A]PYRENE; BENZ[A]ANTHRACENE; BENZ[A]ANTHRACENE DERIVATIVE; CARCINOGEN; FLAVORING AGENT; SMOKE;

CALIBRATION; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DIET; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ITALY; LIMIT OF DETECTION; REPRODUCIBILITY; SMOKE; SPECTROFLUOROMETRY; TOXICITY; WOOD;

BENZ(A)ANTHRACENES; BENZO(A)PYRENE; CALIBRATION; CARCINOGENS, ENVIRONMENTAL; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIET; FLAVORING AGENTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD INSPECTION; HUMANS; ITALY; LIMIT OF DETECTION; REPRODUCIBILITY OF RESULTS; SMOKE; SPECTROMETRY, FLUORESCENCE; WOOD;

EID: 70350128545     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210802236968     Document Type: Article

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