Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography - Flame ionization detector

Food Chemistry

Volumn 156, Issue , 2014, Pages 296-300

  Olatunji, Olatunde S ^a   Fatoki, Olalekan S ^a   Opeolu, Beatrice O ^a   Ximba, Bhekumusa J ^a  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Dietary exposure; Human health; Polycyclic aromatic hydrocarbons; Processed meat and meat products; Recoveries

Indexed keywords

DIETARY EXPOSURE; FLAME IONIZATION DETECTORS; HUMAN HEALTH; MEAT PRODUCTS; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); PROCESSED MEAT PRODUCTS; RELATIVE STANDARD DEVIATIONS; SOLID-PHASE EXTRACTION;

CHROMATOGRAPHY; GAS GENERATORS; POLYCYCLIC AROMATIC HYDROCARBONS; PYRENE; RECOVERY;

MEATS;

BENZO[A]PYRENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; METHANOL; POLYCYCLIC AROMATIC HYDROCARBON; POTASSIUM HYDROXIDE;

ACCURACY; ANIMAL TISSUE; ARTICLE; FOOD PROCESSING; GAS CHROMATOGRAPHY; LABORATORY DEVICE; MEAT; MEAT INDUSTRY; NONHUMAN; RELATIVE; SOLID PHASE EXTRACTION; STANDARD; ANALYSIS; PROCEDURES;

CHROMATOGRAPHY, GAS; FLAME IONIZATION; MEAT PRODUCTS; POLYCYCLIC HYDROCARBONS, AROMATIC; SOLID PHASE EXTRACTION;

EID: 84896722384     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.120     Document Type: Article

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