Polycyclic aromatic hydrocarbons incidence in portuguese traditional smoked meat products

Food and Chemical Toxicology

Volumn 49, Issue 9, 2011, Pages 2343-2347

  Santos, C ^a   Gomes, A ^a   Roseiro, L C ^a  

^a Instituto Nacional dos Recursos Biológicos   (Portugal)

Author keywords

HPLC; Polycyclic aromatic hydrocarbons; Portuguese traditional meat products; Smoked meat products

Indexed keywords

ACENAPHTHENE DERIVATIVE; ACENAPHTHYLENE; ANTHRACENE; BENZ[A]ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; CHRYSENE; DIBENZ[A,H]ANTHRACENE; FLUORANTHENE; FLUORENE; INDENOLOL; NAPHTHALENE; PERYLENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; PYRENE;

ARTICLE; CARCINOGENICITY; CONCENTRATION (PARAMETERS); CONTAMINATION; CONTROLLED STUDY; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SAFETY; INCIDENCE; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MEAT; PORTUGAL; PRODUCT SAFETY; RED MEAT;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MEAT PRODUCTS; POLYCYCLIC COMPOUNDS; PORTUGAL;

EID: 79960838872     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2011.06.036     Document Type: Article

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