Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil-Reference-Cited by-同舟云学术

Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil

Published:2022-10-10 Issue:2 Volume:16 Page:293-303
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

da Silva Simone Alves^ORCID,De Rossi Gustavo Zanetti,Ossugui Marina Missae,de Almeida Adriana Palma^ORCID,Guizellini Glória Maria^ORCID,Sampaio Geni Rodrigues^ORCID,da Silva Torres Elizabeth Aparecida Ferraz^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-022-02414-z.pdf

Reference52 articles.

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3. AOAC – Association of Official Analytical Chemistry (2019b) Official Method 2014.08. Polycyclic aromatic hydrocarbons (PAHs) in seafood, 2014. In: Official methods of analysis of AOAC International, 21st edn. AOAC International, Gaithersburg, MD, USA. www.eoma.aoac.org. Accessed 06 Oct 2022

4. AOAC – Association of Official Analytical Chemistry (2019c) Official Method 2014.08. Polycyclic aromatic hydrocarbons (PAHs) in seafood, 2014. In: Official methods of analysis of AOAC International, 21st edn. AOAC International, Gaithersburg, MD, USA. www.eoma.aoac.org. Accessed 06 Oct 2022

5. Bansal V, Kim KH (2015) Review of PAH contamination in food products and their health hazards. Environ Int 84:26–38. https://doi.org/10.1016/j.envint.2015.06.016