Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages

Food and Chemical Toxicology

Volumn 50, Issue 6, 2012, Pages 1891-1896

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

^a Instituto Nacional dos Recursos Biológicos   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Blood sausage; Meat sausage; Polycyclic aromatic hydrocarbons; Smoked meat products

Indexed keywords

ACENAPHTENE; ACENAPHTHYLENE; ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; CHRYSENE; DIBENZ[A,H]ANTHRACENE; FLUORANTHENE; FLUORENE; INDENO[1,2,3 CD]PYRENE; NAPHTHALENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; PYRENE; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD CONTROL; MEAT; MEAT INDUSTRY; PORTUGAL; QUANTITATIVE ANALYSIS; RED MEAT;

ANIMALS; BENZO(A)PYRENE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIETARY FATS; INDICATORS AND REAGENTS; MEAT; MEAT PRODUCTS; POLYCYCLIC HYDROCARBONS, AROMATIC; PORTUGAL; REFERENCE STANDARDS; SMOKE; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 84860135769     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.03.054     Document Type: Article

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