Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish

Food Additives and Contaminants - Part A

Volumn 27, Issue 9, 2010, Pages 1294-1305

  Duedahl Olesen, L ^a   Christensen, J H ^b   Hojgard A ^c   Granby, K ^a   Timm Heinrich, M ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Regional Veterinary and Food Administration Center   (Denmark)

Author keywords

Accelerated solvent extraction (ASE); Clean up; EPC; Fish and fish products; Gas chromatography mass spectrometry (GC MS); In house validation; Polycyclic aromatic hydrocarbon (PAH); Smoked food

Indexed keywords

POLYCYCLIC AROMATIC HYDROCARBON DERIVATIVE; POLYCYCLIC HYDROCARBON;

ARTICLE; CHEMICAL ANALYSIS; COMBUSTION; FISH; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; HERRING; MASS SPECTROMETRY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SMOKING; SOLID PHASE EXTRACTION; VALIDATION STUDY; ANALYSIS; COOKING; DENMARK; FOOD INDUSTRY; LIMIT OF DETECTION; MASS FRAGMENTOGRAPHY; REPRODUCIBILITY; SEA FOOD;

ALNUS; CLUPEIDAE; FAGUS; SALMONIDAE;

COOKING; DENMARK; FISH PRODUCTS; FOOD INDUSTRY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIMIT OF DETECTION; POLYCYCLIC COMPOUNDS; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION;

EID: 77954635142     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.487074     Document Type: Article

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