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Volumn 88, Issue , 2012, Pages 677-683
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A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish
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Author keywords
Barbequed muscle foods; External calibration curve method; High performance liquid chromatography fluorescence; Polycyclic aromatic hydrocarbons; Standard addition method
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Indexed keywords
CHARCOAL;
CHEMICAL CONTAMINATION;
FISH;
HEXANE;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
MEATS;
ORGANIC SOLVENTS;
SODIUM COMPOUNDS;
SOLVENT EXTRACTION;
BARBEQUED MUSCLE FOODS;
CHROMATOGRAPHIC DETERMINATION;
COEFFICIENTS OF VARIATIONS;
EXTERNAL CALIBRATION CURVE METHODS;
EXTRACTION EFFICIENCIES;
FLUORESCENCE DETECTION;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY/FLUORESCENCE;
STANDARD ADDITION METHOD;
POLYCYCLIC AROMATIC HYDROCARBONS;
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EID: 84855921769
PISSN: 00399140
EISSN: None
Source Type: Journal
DOI: 10.1016/j.talanta.2011.11.060 Document Type: Article |
Times cited : (41)
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References (32)
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