Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

Meat Science

Volumn 80, Issue 2, 2008, Pages 449-456

  Djinovic, Jasna ^a   Popovic, Aleksandar ^b   Jira, Wolfgang ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

BaP as a marker; Correlation statistic analysis; Polycyclic aromatic hydrocarbons; Smoked meat products

Indexed keywords

BAP AS A MARKER; BENZO [A] PYRENE; CARCINOGENIC PAHS; CORRELATION ANALYSIS; CORRELATION STATISTICS; FAST GC; MEAT INDUSTRY; MEAT PRODUCTS; PAH COMPOUNDS; POLYCYCLIC AROMATIC HYDROCARBONS(PAHS); PORK HAM; SMOKED MEAT PRODUCTS;

POLYCYCLIC AROMATIC HYDROCARBONS;

MEATS;

EID: 74349117781     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.01.008     Document Type: Article

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