3,4‐BENZOPYRENE IN CHARCOAL GRILLED MEATS

Journal of Food Science

Volumn 44, Issue 2, 1979, Pages 622-623

  DOREMIRE, MELINDA E ^a   HARMON, GEORGINA E ^a   PRATT, DAN E ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985187812     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1979.tb03851.x     Document Type: Article

References (12)

1. Polcyclic hydrocarbons in Icelandic smoked food
2. Improved evaluation of polynuclear hydrocarbons in atmospheric dust by gas chromatography
3. Detection of 3.4‐benzopyrene in smoked and hard‐smoked sausage
4. Concentration and estimation of 14 polycyclic aromatic hydrocarbons at low levels in high‐protein foods
5. Occurrence, isolation, and identification of polynuclear hydrocarbons as residues
6. Production of carcinogenic polynuclear hydrocarbons in the cooking of food
7. Benzo(a)pyrene and other polynuclear hydrocarbons in charcoal broiled meats
8. Polynuclear hydrocarbon carcinogens in cooked meat and smoked food
9. Polycyclic hydrocarbons in singed food in Iceland
10. Polycyclic aromatic hydrocarbons (polynuclears) in smoked foods
11. Benzo(a)pyrene in smoked meat products