Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

Food and Chemical Toxicology

Volumn 58, Issue , 2013, Pages 86-94

  Essumang, D K ^a   Dodoo, D K ^a   Adjei, J K ^a  

^a UNIVERSITY OF CAPE COAST   (Ghana)

Author keywords

Lignin; Lipid content; Risk assessment; Smoke curing; Sugarcane bagasse; TEQ MEQ

Indexed keywords

BAGASSE; BENZO[A]PYRENE; LIGNIN; POLYCYCLIC AROMATIC HYDROCARBON;

ACACIA; ARTICLE; CARCINOGENICITY; CIGAR MINNOW; CONTROLLED STUDY; COOKING; FAT CONTENT; FISH; FOOD CONTAMINATION; FOOD SAFETY; MACKEREL; MANGROVE; MASS FRAGMENTOGRAPHY; MUTAGENICITY; NONHUMAN; RISK ASSESSMENT; SARDINE; SMOKE; SMOKE CURING; SUGARCANE; TUNA;

LIGNIN; LIPID CONTENT; RISK-ASSESSMENT; SMOKE-CURING; SUGARCANE BAGASSE; TEQ/MEQ;

ANIMALS; FISHES; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIMIT OF DETECTION; POLYCYCLIC COMPOUNDS; SEAFOOD; SMOKE;

EID: 84877849857     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.04.014     Document Type: Article

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