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Volumn 88, Issue , 2012, Pages 677-683

A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish

Author keywords

Barbequed muscle foods; External calibration curve method; High performance liquid chromatography fluorescence; Polycyclic aromatic hydrocarbons; Standard addition method

Indexed keywords

CHARCOAL; CHEMICAL CONTAMINATION; FISH; HEXANE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEATS; ORGANIC SOLVENTS; SODIUM COMPOUNDS; SOLVENT EXTRACTION;

EID: 84855921769     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2011.11.060     Document Type: Article
Times cited : (41)

References (32)
  • 5
    • 84855978724 scopus 로고    scopus 로고
    • Commission Regulation (EC), No 466/2001 of 4 February 2005, Off. J. Eur. Union L034 (2005) 3-5
    • Commission Regulation (EC), No 466/2001 of 4 February 2005, Off. J. Eur. Union L034 (2005) 3-5.
  • 7
    • 84855929810 scopus 로고    scopus 로고
    • Commission Regulation (EC), No 836/2011 of 19 August 2011, Off. J. Eur. Union L215 (2011) 9-16
    • Commission Regulation (EC), No 836/2011 of 19 August 2011, Off. J. Eur. Union L215 (2011) 9-16.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.