Effect of native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 27, 2012, Pages 6899-6906

  Forsberg, Norman D ^a   Stone, Dave ^a   Harding, Anna ^a   Harper, Barbara ^a,b   Harris, Stuart ^b   Matzke, Melissa M ^c   Cardenas, Andres ^a   Waters, Katrina M ^c   Anderson, Kim A ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b Pacific Lamprey Research and Restoration Project   (United States)

^c PACIFIC NORTHWEST NATIONAL LABORATORY   (United States)

Author keywords

ative American; elative potency factor; food safety; isk assessment; moked fish

Indexed keywords

ATIVE AMERICAN; CANCER RISK; COMMERCIAL PRODUCTS; CONSUMPTION RATES; DIETARY EXPOSURE; ELATIVE POTENCY FACTOR; HAZARD INDICES; HUMAN HEALTH; ISK ASSESSMENT; NATIVE AMERICANS; POLYCYCLIC AROMATIC HYDROCARBONS(PAHS); SMOKED SALMON; WOOD TYPES;

DISEASES; FISH; FOOD SAFETY; POLYCYCLIC AROMATIC HYDROCARBONS;

HEALTH RISKS;

CARCINOGEN; POLYCYCLIC AROMATIC HYDROCARBON;

AMERICAN INDIAN; ANIMAL; ARTICLE; COOKING; FOOD CONTAMINATION; HEALTH; HUMAN; METHODOLOGY; SALMON; SEA FOOD;

ANIMALS; CARCINOGENS; COOKING; FOOD CONTAMINATION; HEALTH; HUMANS; INDIANS, NORTH AMERICAN; POLYCYCLIC HYDROCARBONS, AROMATIC; SALMON; SEAFOOD;

ALNUS; MALUS X DOMESTICA;

EID: 84863922135     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300978m     Document Type: Article

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