Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture

Journal of Food Composition and Analysis

Volumn 37, Issue , 2015, Pages 87-94

  Ledesma, Estefanía ^a,b   Rendueles, Manuel ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b El Hórreo Healthy Food SL   (Spain)

Author keywords

Benzo(a)pyrene (BaP); Chorizo; Food analysis; Food composition; Food safety; Gas chromatography mass spectrometry; GC MS; PAH; Polycyclic aromatic hydrocarbons; Smoked meat products; Solid phase extraction; SPE

Indexed keywords

EID: 84925004276     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.09.004     Document Type: Article

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