Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish-Reference-Cited by-同舟云学术

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Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish

Published:2010-09 Issue:9 Volume:27 Page:1294-1305
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Duedahl-Olesen L.,Christensen J.H.,Højgård A.,Granby K.,Timm-Heinrich M.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2010.487074

Reference23 articles.

1. Polynuclear aromatic hydrocarbons in some Nigerian preserved freshwater fish species

2. Cross-validation of component models: A critical look at current methods

3. Integrated Methodology for Forensic Oil Spill Identification

4. POLYCYCLIC AROMATIC HYDROCARBONS (PAH) IN DANISH SMOKED FISH AND MEAT PRODUCTS

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2. Polycyclic Aromatic Hydrocarbons: Updates on Occurrence and Mitigation in Foods, Detection Methods, Determinants of Toxicity, Biomonitoring, and Legislation;Encyclopedia of Food Safety;2024

3. Monitoring of polycyclic aromatic hydrocarbons and toxic metals in blue mussels and oysters for human consumption from Danish waters (2005–2019);Food Control;2023-11

4. PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging;Fishes;2023-08-19

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