Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry-Reference-Cited by-同舟云学术

Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry

Published:2012-06-19 Issue:3 Volume:7 Page:203-210
ISSN:1661-5751
Container-title:Journal für Verbraucherschutz und Lebensmittelsicherheit
language:en
Short-container-title:J. Verbr. Lebensm.

Author:

Schallschmidt Kristin,Hitzel Alexander,Pöhlmann Margarete,Schwägele Fredi,Speer Karl,Jira Wolfgang

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Animals,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00003-012-0775-y.pdf

Reference16 articles.

1. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L 364:5–24

2. Crews C, Brereton P, Davies A (2001) The effects of domestic cooking on the levels of 3-monochloropropanediol in foods. Food Addit Contam 18(4):271–280

3. Crews C, Hough P, Brereton P, Harvey D, MacArthur R, Matthews W (2002) Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999–2000. Food Addit Contam 19(1):22–27

4. CVUA Stuttgart (2006) Lebensmittelüberwachung und Tiergesundheit—Jahresbericht 2006. Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart

5. CVUA Stuttgart (2011) http://www.analytik-news.de/Fachartikel/Volltext/cvuas2.pdf

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