Polycyclic Aromatic Hydrocarbons in Smoked Meats

Author:

Šimko Peter

Publisher

Springer New York

Reference71 articles.

1. Afolabi, O. A., Adesulu, E. A., & Oke, O. L. (1983). Polynuclear aromatic hydrocarbons in some Nigerian preserved freshwater fish species. Journal of Agricultural and Food Chemistry, 31, 1083–1090.

2. Alonge, D. O. (1987). Factors affecting the quality of smoke-dried meats in Nigeria. Acta Alimentaria, 16, 263–270.

3. Alonge, D. O. (1988). Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke-dried meat). Journal of the Science of Food and Agriculture, 43, 167–172.

4. Andelman, J. B., & Suess, M. J. (1970). PAH in the water environment. Bulletin WHO, 43, 479–508.

5. AOAC. (1995). Official method 973.30 (16th ed.). Arlington, VA: AOAC International, 48-11995.

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