Level of Polycyclic Aromatic Hydrocarbon in Smoked Food Materials from Roadside Barbeque Spots in Western Nigeria and Health Implication-Reference-Cited by-同舟云学术

Level of Polycyclic Aromatic Hydrocarbon in Smoked Food Materials from Roadside Barbeque Spots in Western Nigeria and Health Implication

Published:2020-09-21 Issue: Volume: Page:1-6
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Adesina Olusola Adedayo¹

Affiliation:

1. Department of Chemical and Petroleum Engineering, Afe Babalola University, Ado-Ekiti, Nigeria

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2020.1821721

Reference25 articles.

1. Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke-dried meat)

2. S. Doris and L. Ken, GC/MS Analysis of European Union Priority Polycyclic Aromatic Hydrocarbons using an Agilent J&W DB-EUPAH GC Column with a Column Performance Comparison (USA: Agilent Technologies, 2009), 6 pp, pub 5990-4883EN

3. Microbial hydrocarbon degradation-bioremediation of oil spills

4. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives

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