Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

Food Additives and Contaminants - Part A

Volumn 26, Issue 7, 2009, Pages 1096-1103

  Akpambang, V O E ^a   Purcaro, G ^b   Lajide, L ^a   Amoo, I A ^a   Conte, L S ^b   Moret, S ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Chromatography high performance liquid chromatography (HPLC); Clean up; Extraction; Fish; Meat; Process contaminants polycyclic aromatic hydrocarbons (PAHs)

Indexed keywords

BENZO[A]PYRENE; CHARCOAL; POLYCYCLIC AROMATIC HYDROCARBON;

ARTICLE; CONTROLLED STUDY; FISH; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; HEALTH HAZARD; MEAT; NIGERIA; NONHUMAN; PRIORITY JOURNAL; WOOD;

EID: 70849121243     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030902855406     Document Type: Article

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